What is the substitute of cocoa butter and how much we should use for i1 cup of sugar for white chocolate?
Question by chhaya r: What is the substitute of cocoa butter and how much we should use for 1 cup of sugar for white chocolate?
I want to make raw white ,dark and milk chocolate at home i want to know the substitute of cocoa butter and the quantity for one cup of coco powder and one cup of sugar in white chocolate .
Best answer:
Answer by 10K.BC
If you don’t have access to cocoa butter, and assuming you aren’t selling it, you can substitute butter or palm oil along with a 40% mix of bee’s wax to harden it up. Basically any saturated fat will work.
If you’re making it for sale though, most countries require you to use a minimum amount of cocoa butter in order to legally call it “chocolate.”
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Categories: chocolate questions Tags: butter, CHOCOLATE, cocoa, much, Should, substitut, substitute, Sugar, white
Do ‘Belgian Techniques’ make Belgian chocolate?
Question by Gir-een: Do ‘Belgian Techniques’ make Belgian chocolate?
Chocolove claims to make Belgian chocolate in Boulder, Colorado. Their ‘about’ page reads: “all-natural ingredients and the classic techniques of Europe’s finest chocolatiers”
http://www.chocolove.com/about.htm
Best answer:
Answer by Koenraad
I don’t think that if you follow Europe’s techniques, you will make Belgian chocolate, since Belgium is only a small part of Europe. It is however a major chocolate producer.
When saying something is all natural and produced with classic techniques, it is in fact saying the creation of chocolate is going through the following steps:
1. Picking the Cacao beans
2. Drying and Fermenting the Cacao Beans
3. Mixing of the Cacao Beans
4. Burning the Cacao Beans
5. Grinding the Cacao Beans
This is where they send it to the country of production of the actual chocolate
6. Mix Cacao Beans with ingredients (sugar, extra flavours,…)
7. Grinding and mixing together of everything
8. Heating up the mix to 45° Celcius to 75° Celcius while adding Cacao Butter or Natural Soy Lecithine.
9. Transforming it into shapes.
So when this technique is being used, you could say that this could be Belgian chocolate, regarding the right amounts of sugar, Cacao Butter and other ingredients have been used.
What do you think? Answer below!
Categories: chocolate questions Tags: Belgian, Cacao Beans, CHOCOLATE, Question, Techniques, think
Can you melt chocolate chips or chocolate bars then cool them into one big bar?
Question by Katy Noe: Can you melt chocolate chips or chocolate bars then cool them into one big bar?
If i can do that how would i let it cool? Is there a certain type of chocolate i need? How would i melt it? I’m doing this for a class project. I am making it look like chocolate “tree bark”. I was planning on carving in the wood design once it was cooled. Thank you for your help if you answer!
Best answer:
Answer by Nikki Davidson
I’d melt the chips and spread it evenly over some wax paper. Regular chocolate chips work just fine (I have done something similar before), but some grocery stores and craft stores also sell special melting chips that melt more easily.
If you really want a “tree bark” look, buy some dark chocolate chips and some milk chocolate chips. Melt them separately and then swirl them together slightly before you spread it out. It’ll have different tones of brown in it, making it look even more like real wood
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How do you make Hand Made Chocolate?
Question by Cheergale01: How do you make Hand Made Chocolate?
Is it possible?
Best answer:
Answer by Luke Wood
Well its really really hard!!!!!!!!
Here are the chocolate manufacturers and chocolate makers that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.
Askinosie Chocolate
Barry Callebaut
Belcolade
Cacao Barry
Chocolates El Rey
Felchlin Switzerland
Guittard Chocolate Company
ScharffenBerger
Taza Chocolate
TCHO
Valrhona Chocolat
For more chocolate recipes, you simply have to put something like “chocolate recipes for candy making” in your favorite search engine. You’ll find a whole world of recipes out there.
For those new to chocolate work – The following chocolate recipes for filling chocolates and bonbons are quick and simple to make. Use them as a platform to make your own handmade chocolates. Enjoy!
Handmade Chocolate Truffle Center
Ingredients:
8 oz 250g Dark* Chocolate (chopped fine)
1/3 cup 75mL Whipping cream
*Click here if you want to substitute Milk or White Chocolate
Recipe:
Bring cream just to a boil in a heavy saucepan. Remove from heat.
Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
Chill in refrigerator until firm (approximately 1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
Store your handmade chocolates in the refrigerator well wrapped in plastic for 1 week or freeze in freezer bags for 1-2 months.
Gianduja – emulsified nuts and chocolate YUM
Ingredients:
5 oz 125 g Roasted Hazelnuts, Peanuts, Cashews or Almonds
8 oz 225 g Dark or Milk Chocolate
Recipe:
Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending.
Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
Mix the melted chocolate into the nut paste until thoroughly combined.
Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
Store your handmade Gianduja in refrigerator in a plastic tub for 1-2 months.
Praline (Nut Brittle) Center for Hand-made chocolates
Ingredients:
1 cup 250 g Nuts blanched, toasted and still warm
2/3 cup 150 mL Water
2 cups 500 mL Sugar
Recipe:
Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time.
When syrup boils stop stirring and boil until temperature reaches 320° – 330°F (160° – 165°C). Syrup will be a light caramel color.
Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts – shaking pan carefully to mix quickly.
Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
When brittle has cooled, it can be broken into pieces and dipped in chocolate.
Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.
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Categories: chocolate questions Tags: CHOCOLATE, Hand, Made
Recipe for Chocolate Cordials with Liquer?
Question by juicyapplejazz: Recipe for Chocolate Cordials with Liquer?
I remember purchasing these from places like Swiss Colony or Figi’s catalogs. Does anyone know how to make the little chocolate bottles with the liquer inside ? It was filled with either grand mariner liquer or irish cream and other flavors. This would be a great gift for the holidays as I found some chocolate molds…now I need the recipe !!!! Help
Best answer:
Answer by Amy 911
It is tricky to make the molded chocolates with a liquid center. You have to paint the inside of the mold several times to build up the walls. After filling you have to “float” the chocolate cap on the bottom. It is not easy or fun. Great gift though!
Making “flavored” cherries is a lot easier. Purchase your favorite liquor in the miniature bottles. Get jarred cherries with stems, dump all but 2oz of cherry juice, mix juice and one miniature liquor into the cherry jar. Turn the jars once a day for 4-7 days. Drain the cherries and blot well….save the yummy juice for drinks or ice cream. Melt your chocolate and dip the cherries. Let harden on wax paper. You can buy the little paper candy cups at any place that sells candy stuff…..also small boxes to package them in. Rum and cognace are both EXCELLENT with the cherries.
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Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, Cordials, liquer, Recipe
When buying a Fondue set, does it matter if the description says “chocolate”?
Question by adribug354: When buying a Fondue set, does it matter if the description says “chocolate”?
I’ve been looking at small fondue sets on amazon and a lot of them say “chocolate fondue set”. Would these work for cheese as well? I’m wanting to buy 2, but don’t want to spend tons of money and all the cheaper ones specify chocolate. Does it really matter?
Also, for anyone out there who does fondue a lot, do the kinds with tea lights work well?
Best answer:
Answer by Tina T
I would say you are okay with the ones that say chocolate…they can be used for cheese as well. The tealight ones really do not get hot enough in my opinion.
Have fun; fondue is great for small gatherings!!
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Categories: chocolate questions Tags: Buying, CHOCOLATE, description, Fondue, matter, says
how can i make “brownie” cake which is cake made of choclate served with hot liquid choclate ‘yammmmmy’ ?
Question by sandy moon: how can i make “brownie” cake which is cake made of choclate served with hot liquid choclate ‘yammmmmy’ ?
Best answer:
Answer by Muah!
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!
Tips:
You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!
In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center — so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don’t like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can’t go wrong!
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Categories: chocolate questions Tags: 'yammmmmy', Brownie, Cake, choclate, Liquid, Made, served
