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Tempering Chocolate question

by JoeBabbitt 3 years ago

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


sbp commented 7 months ago

Recipes for homemade, filled chocolates

by babymole_bob123 9 months ago

Hi guys, so recently I’ve been thinking about how much I love thorntons and all their wonderful, creative chocolates ...

babette feasts

babette feasts commented 9 months ago

Seeding with different chocolate

by cherylf 1 year ago

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


cherylf commented 1 year ago

What's your favorite fruit with dark chocolate?

by Ktreats 2 years ago

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


The_Libster commented 1 year ago

American bean-to-bar chocolate

by Melanie Wong 2 years 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

Melanie Wong commented 2 years ago

Home Cooking Be the first to comment

Suggestions needed - adding dried herbs/spices to melted chocolate

by susan_e_webb 2 years ago

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

Choklad Mork

by jmfloam 2 years ago

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


Subtletea commented 2 years ago

Chocolate Truffle recipe with No Butter Or Cream Help.

by MeganJF 3 years 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

babette feasts commented 3 years ago

Home Cooking Be the first to comment

Technical advice needed: Los Ancones ganache

by AlexRast 3 years ago

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

Home Cooking Be the first to comment

Best Chocolate for Melting

by foggybottom123 3 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 3 years ago

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


merliot03 commented 3 years ago

Chocolate broke apart.

by ChrisJM 3 years ago

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


ChrisJM commented 3 years ago

Food pictures please!

by carolinaryan 3 years ago

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


carolinaryan commented 3 years ago

Brownies for Halloween

by Jpan99 3 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

Chris VR commented 3 years ago

Ghirardelli and Callebaut Coatings

by tepidmonkie 3 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...


tepidmonkie commented 3 years ago

Tempering the Beast of Homemade Dark Chocolate

by 1ibemsfine 4 years ago

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


AlexRast commented 3 years ago

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