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Dark Chocolate

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Seeding with different chocolate

by cherylf 4 months ago

Howdy all. I've tempered chocolate a few times with great success, but I have a large piece (approx. 7 pounds) Calleb...

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cherylf commented 4 months ago

What's your favorite fruit with dark chocolate?

by Ktreats 9 months ago

Very interested in seeing which fruit is most enjoyed with dark chocolate (65 - 75%)?

The_Libster commented 5 months ago

American bean-to-bar chocolate

by Melanie Wong 9 months ago

In September I was a judge for the Good Food Awards bean-to-bar chocolate category. Of 150 entrants, I personally bli...

Melanie Wong commented 9 months ago

Home Cooking Be the first to comment

Suggestions needed - adding dried herbs/spices to melted chocolate

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by susan_e_webb 1 year ago

Hello Hounds, I'd like to make small molded chocolates using melted Lindt dark chocolate and incorporating dried h...

Choklad Mork

by jmfloam 1 year ago

Someone gave us a bar of Choklad Mork (dark chocolate) from Ikea. It does not appear to have a hecksher. Does anyon...

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Subtletea commented 1 year ago

Chocolate Truffle recipe with No Butter Or Cream Help.

by MeganJF 1 year ago

Thanks for taking the time to read, I wanted to make truffles like you would get from the drugstore. I know, it do...

babette feasts commented 1 year ago

Home Cooking Be the first to comment

Technical advice needed: Los Ancones ganache

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by AlexRast 1 year ago

Does anyone out there have extensive experience with making firm ganache using Michel Cluizel Los Ancones? I ask beca...

Tempering Chocolate question

by JoeBabbitt 2 years ago

I've been thinking about making candy (Turtles in particular). I have good quality dark chocolate. Is tempering nec...

Shrinkrap commented 1 year ago

Home Cooking Be the first to comment

Best Chocolate for Melting

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by foggybottom123 2 years ago

I'll be making white, dark and milk chocolate covered pretzels. Any suggestions on a brand of chocolate to buy for th...

Dark Chocolate - Made With Dutch Cocoa

by merliot03 2 years ago

Has anyone ever come across a dark chocolate bar, with whatever percentage of cacao, that is made with "Dutch Cocoa" ...

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merliot03 commented 2 years ago

Chocolate broke apart.

by ChrisJM 2 years ago

Tried making a dark chocolate semifreddo. Issue: The melted chocolate broke apart when it was added to the eggs/...

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ChrisJM commented 2 years ago

Food pictures please!

by carolinaryan 2 years ago

So I'm shamelessly bragging because I have been totally terrified to make babka for forever and I finally decided to ...

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carolinaryan commented 2 years ago

Brownies for Halloween

by Jpan99 2 years ago

I made a batch of brownies using Hershey Special Dark cocoa. The recipe used just the cocoa, 1 1/2 cups of it, no ot...

Chris VR commented 2 years ago

Ghirardelli and Callebaut Coatings

by tepidmonkie 2 years ago

Has anyone used these coatings for dipped candy? If so, what did you think of it? I tried some of the Ghirardelli d...

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tepidmonkie commented 2 years ago

Tempering the Beast of Homemade Dark Chocolate

by 1ibemsfine 3 years ago

Hello there Chowhound World, I am a new chocolate maker. I am coming into a little dilemma. Please bear with me; ...

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AlexRast commented 2 years ago

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