You are here:
- Home
- Food/Drink
- Desserts/Baking
- Chocolate
Chocolate/Questions
| Subject | Date Asked | Expert |
| ganache | 11/4/2008 | Genesee |
| Q: Is it possible to substitute evaporated milk, Half & Half or milk in a ganache? Would the ratios of ... A: Typically half and half or heavy whipping cream are used to make ganache. They are thicker than ... | ||
| cocoa | 10/21/2008 | Genesee |
| Q: I need to know when powdered cocoa was used in America. If a woman was making a chocolate cake in ... A: In the eighteen hundreds the only available form of chocolate was in powder form. Chocolate bars ... | ||
| % of UK or Population that like chocolate | 10/3/2008 | Genesee |
| Q: I ahve been tasked by a new MD to find out what % of the UK like chocolate. I can't fnd the answer ... A: I do not know the answer to your question. This is what I would do to find out. If you are from the ... | ||
| syrups, especially chocolate | 8/28/2008 | Genesee |
| Q: What is it that makes homemade chocolate syrup get sugary after a few days in the fridge or after ... A: Are you talking about a syrup topping such as an icecream topping? I have never had one get sugary ... | ||
| chocolate recipie | 8/19/2008 | Genesee |
| Q: could you please tell me about a low fat chocolate cake recipe as i don't know any. thanks. A: Here is a link to many lowfat chocolate cake recipes. Here is a tip for lowering the fat content in ... | ||
| cake?? | 11/7/2007 | Douglas Peterson |
| Q: I once had a reciepe for choc cake that included pouring some choc syrip and water over the batter ... A: I remember making a very similar cake many years ago also, but unfortunately I do not have the ... | ||
| Chocolate dipped pretzels | 10/8/2007 | Douglas Peterson |
| Q: I would like to make a gift basket made up of chocolate pretzels.I did this once before with great ... A: Yes, this can be a common problem with chocolate (either real or "dipping chocolate") when it ... | ||
| cocoa | 10/5/2007 | Douglas Peterson |
| Q: I manage the Texas Cafe in Western China. We have had trouble sourcing good quality, reasonably ... A: I must admit that my expertise does not extend to cocoa powder, per se, but I did find an article ... | ||
| cocoa | 10/4/2007 | Douglas Peterson |
| Q: I manage the Texas Cafe in Western China. We have had trouble sourcing good quality, reasonably ... A: Are you confusing "cocoa powder" with "ground sweet chocolate"? Cocoa powder is unsweetened and is ... | ||
| ADDING MELTED CHOCOLATE TO MERINGUE | 9/27/2007 | Douglas Peterson |
| Q: The recipe says to add 3/4 cups melted chocolate chips to a stiff meringue batter and then drop to ... A: When I was growing up, my mother had a recipe for chocolate chip meringue "cookies" called Forgotten ... | ||
| ADDING MELTED CHOCOLATE TO MERINGUE | 9/22/2007 | Douglas Peterson |
| Q: The recipe says to add 3/4 cups melted chocolate chips to a stiff meringue batter and then drop to ... A: So far I have never seen a recipe that calls for adding melted chocolate to meringue! Usually, to ... | ||
| Chocolates | 2/3/2007 | Sam Beckett |
| Q: For an assignment i need to know what is the shelf life for a standard box of Lily O Brien ... A: The answer to your question depends on what other ingredients are in the chocolates. Chocolate can ... | ||
| cocao ganache | 12/29/2006 | Sam Beckett |
| Q: 1) can you make a decent ganache for chocolate tuffles by melting sugar cream and cocoa powder ... A: For your first question, I'm afraid cocoa powder just won't giv the desired results - the cocoa will ... | ||
| MELTING CHOCOLATE | 12/10/2006 | Sam Beckett |
| Q: For years I have been making balls of peanut butter, shortening, graham cracker crumbs etc & dipping ... A: It can be tricky adding to melted chocolate - get it wrong and the whole lot will seize up. If you ... | ||
| WHITE CHOCOLATE FUDGE | 11/30/2006 | Sam Beckett |
| Q: I use white chocolate chips to make my fudge, and even though I check to make sure cocoa butter is ... A: Solving this problem depends very much on the method you are using to make the fudge. In general ... | ||
| unsweetened chocolate | 9/13/2006 | Sam Beckett |
| Q: What to do if you use semi sweet instead of unsweetened in brownie recipe A: Using semi sweet chocolate instead of unsweetened will not make a significant difference to the ... | ||
| Chocolate | 9/5/2006 | Sam Beckett |
| Q: I am doing a school project on chocolate. Do you know anything about the process of making ... A: Sorry for the delay in responding - I have been away for the past few days. The history of ... | ||
| chocolate cake | 8/17/2006 | Sam Beckett |
| Q: Do you have a recipe for an excellent chocolate cake? I am looking for a cake rather than a torte ... A: I have a recipe that I absolutely adore. The cake is very rich, but it definitely is a cake, not a ... | ||
| chocolate | 8/5/2006 | Sam Beckett |
| Q: Some articels I have read say that baking soda turns chocolate used in a cake a reddish brown. Why ... A: I can honestly say that I've never come across this problem. I've baked with chocolate and baking ... | ||
| stabilizing chocolate | 7/29/2006 | Sam Beckett |
| Q: I would like to know how to go about stabilizing chocolates so that it will require no ... A: I'm afraid that no matter what is done to chocolate it will begin to melt at around 36C. Tempering ... | ||
| silicon chocolate mold | 2/25/2005 | Stephanie Gelman |
| Q: I have been searching for a couiple of hours to find the chocolate mold I need. I want a silicon ... A: It would help if you could tell me what your trying to do and your level of skill in working with ... | ||
| hot chocolate | 2/6/2005 | Stephanie Gelman |
| Q: When I was in a German cafe, they had a menu of Italian hot chololate flavours...there must have ... A: I wish I could help you, it sounds wonderful. I do know of a brand called Mirabelle which is very ... | ||
| Chocolate | 1/14/2005 | Stephanie Gelman |
| Q: Is chocolate dyed brown or is it already brown from the cocca, or is it white, is there any such ... A: Brown is the natural color of chocolate. The color comes from the roasted cocoa beans which are ... | ||
| My father made chocolate sauc e that hardened on ice crfeam. He mixed butter and maybe sugar to a chocolat | 12/29/2004 | Stephanie Gelman |
| Q: How do I make chocolate sauce that hardens on ice cream? A: Here is are a couple of recipe that a friend gave me. Now I must tell you that I have not tried ... | ||
| Mishandled Candy | 12/24/2004 | Stephanie Gelman |
| Q: One of the candies in a bag of jellybeans looks to have been bitten down on and then coated with one ... A: Chances are that no one bit down on it. Sometims the molds for the jelly beans don't get completely ... | ||
| Dutch process cocoa | 2/7/2003 | Patty West |
| Q: I don't know if cocoa is in your area of expertise, but I'll ask my questions, anway. Any answer or ... A: Dutch cocoa is darker and has a richer, less acidic taste than your "regular" cocoa. They can be ... | ||
Page: 1
©2012 About.com, a part of The New York Times Company. All rights reserved.