Dark Chocolate

by Melanie Wong 8 months ago

" . . . We are seeking to engineer a planned closure of Rogue Chocolatier and a corresponding transition of our equipment and knowledge base to a new owner in a cocoa producing country with the pri...

I've been thinking about making candy (Turtles in particular). I have good quality dark chocolate. Is tempering necessary? I understand the process but I'm not sure if I need to do it. Any help...

Hi guys, so recently I’ve been thinking about how much I love thorntons and all their wonderful, creative chocolates and I figured it would be fun to make my own. However there are no real recipes ...

Howdy all. I've tempered chocolate a few times with great success, but I have a large piece (approx. 7 pounds) Callebaut 54.5% chocolate that is out of temper. I am pretty sure I can bring it back,...

by Ktreats 3 years ago

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

by Melanie Wong 3 years ago

In September I was a judge for the Good Food Awards bean-to-bar chocolate category. Of 150 entrants, I personally blind-tasted and scored 46 of them. I asked to be notified of the identities of my ...

Someone gave us a bar of Choklad Mork (dark chocolate) from Ikea. It does not appear to have a hecksher. Does anyone know if it is kosher? Baltimore

I am looking to buy some dark chocolate tart as the desert course. Any rec in the city ?

Thanks for taking the time to read, I wanted to make truffles like you would get from the drugstore. I know, it doesn't sound very appealing but I just love them. In other words I'm looking for ...

Has anyone ever come across a dark chocolate bar, with whatever percentage of cacao, that is made with "Dutch Cocoa" as the cocoa ingredient? I believe all dark chocolate is made with cocoa. I'd l...

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

So I'm shamelessly bragging because I have been totally terrified to make babka for forever and I finally decided to try it and I am SO glad I did! Ridiculously proud of how they turned out and I j...

by Jpan99 4 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 other chocolate. The brownies come out black. They taste really good but they wo...

Has anyone used these coatings for dipped candy? If so, what did you think of it? I tried some of the Ghirardelli dark chocolate melting wafers last night on some dipped caramels and it wasn't ba...

by opinionatedchef 4 years ago

I am a severe critic of the American bakery scene, which is, imo, nothing but substandard ingredients, recipes (or no recipes and just mixes), technique and products, the greater majority of baked ...

Cooks and restaurant management seem just as subject to trends as other industries. What trends have you noticed? Here are some trends I have observed: The discontinuation of the spoon. You r...

Hello there Chowhound World, I am a new chocolate maker. I am coming into a little dilemma. Please bear with me; When I look on the interwebs all of the blogs that cover tempering address it ...