How do I make choco frosting that won’t melt easily using cocoa milk powder.?
Question by jahjai: How do I make choco frosting that won’t melt easily using cocoa milk powder.?
I’m making “Bounty” like chocolate frosted coconut candy bar. How do I make choco frosting that won’t melt easily using cocoa milk powder.
Best answer:
Answer by norrie1
It wont work as it will be a soft frosting, you will need to use proper chocolate so it will go hard in fridge. The hardest frosting with cocoa powder would be made with marscaponi cheese icing sugar and cocoa, but it will still be quite soft sorry.
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Is it possible to make frosting by cooking Dark Chocolate?
Question by nkshamma: Is it possible to make frosting by cooking Dark Chocolate?
Is it possible for making chocolate frosting for cupcakes by using “cooking Dark Chocolate”? I accidentally bought 1/2 kg of dark chocolate for frosting. So, is it possible to make frosting with cooking dark chocolate?
Best answer:
Answer by Jennifer C
Definitely!! These are just two recipes I found. You can also just up the amount of powdered sugar you use if you would like it sweeter. The dark Chocolate is a wonderful classy taste. It is for more mature tastes though. Although my kids love dark chocolate.
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Hot Chocolate Cupcakes?
Question by Scurvy: Hot Chocolate Cupcakes?
I just saw a recipe on TV that made cupcakes look like little cups of hot chocolate! They were so cute! Only problem is they used White Cranberry juice instead of chocolate. Kinda confused me. Anyways, I don’t want to make “normal” chocolate cupcakes- I wanna make them with hot cocoa. Does anyone have a recipe with how much I would need? Thank you in advance
Best answer:
Answer by Sabrina
If you’re OK with experimenting I would say find any cupcake recipe and substitute the cocoa powder for hot coco mix, if it works then it works, if not, then don’t do it next time!
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Categories: chocolate questions Tags: CHOCOLATE, cupcakes
What is chocolate “coarse”?
Question by : What is chocolate “coarse”?
What exactly does the “coarse” mean in this? I am trying to make chocolate chip caramel cookies and one of the ingredients is 6 ounces fine-quality bittersweet chocolate, chopped coarse….so I was j/w.
Best answer:
Answer by Edward H
It doesn’t have to chopped finely as it will melt and this should happen evenly.
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Categories: chocolate questions Tags: CHOCOLATE, coarse
Best recipe for chocolate that will harden when cooled…but is easy to use when melted?
Question by BreadCollision: Best recipe for chocolate that will harden when cooled…but is easy to use when melted?
I don’t want to use “chocolate” almond bark to make candies using melted chocolate. I tried melting milk chocolate chocolate chips and it just became a big chalky lump. Anyone have a recipe for homemade, from-scratch chocolate that will harden when cooled? I want to make various forms of chocolate bark treats with it. Thanks so much.
Best answer:
Answer by lil miss blue eyes
Try using Nestle Milk Chocolate chocolate chips. Mix in a little milk and butter when the chips are melting, and they will harden just like homemade-difficult-to-work-with chocolate. Make sure that you melt it VERY slowly, otherwise you end up with the clumpy mess. This tastes great and is easy to work with.
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Categories: chocolate questions Tags: best, CHOCOLATE, cooled...but, Easy, harden, melted, Recipe
What is chocolate compound? Can I use it to make chocolate bars?
Question by cocoahazelnut: What is chocolate compound? Can I use it to make chocolate bars?
I found a recipe online to make chocolate bars. The thing is, it uses milk chocolate. The supermarket I went to didn’t seem to have any bar of cooking chocolate named “milk chocolate”, so I bought “chocolate compound” instead as it looks similar and there’s a chocolate recipe at the back of the package, so I just assumed it’s cooking chocolate by another name. But what is actually chocolate compound? Can I use it to substitute milk or cooking chocolate? Thank you..
Best answer:
Answer by Natalia
Yes you can. Compound chocolate is what is mostly used in cooking and what’s sold at the supermarkets as confectionery. The alternative is ‘couverture’ chocolate and that’s used more for gourmet chocolates and sold in special chocolate shops, at a higher price too. Most recipes when they ask to use chocolate assume it’s just compound chocolate unless otherwise stated.
Compound chocolate is the easiest type of chocolate to use when making chocolate bars. this is because it will set very nicely and quite quickly. When using couverture chocolate, the chocolate needs to be tempered before it will set which basically means it needs to be highly temperature-controlled during melting and cooling down. It can be difficult for some people to temper chocolate so commercial businesses who use couverture will most likely have a machine which will temper. Anyway, it’s not very common for supermarkets to sell couverture and if they did, it would be written very big on the packet. You’re safe.
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Categories: chocolate questions Tags: bars, CHOCOLATE, compound
How is white chocolate created ?
Question by rose p: How is white chocolate created ?
Does it contain any elements of ordinary chocolate’
My mother used to make “Baby hedgehogs” with a small ball of white choc coated with marzipan and sprinkled with coconut.
Rose P.
Best answer:
Answer by heatherraemccoy
White chocolate isn’t really chocolate at all. It’s a mixture of the cocoa butter with sugars and milk solids. This mixture, combined with chocolate liquor (not really alcoholic- it’s just called that) makes the brown chocolate we all know and love. Chocolate, by law must contain a certain percentage of chocolate liquor to be classified as milk, semisweet, bittersweet, dark, etc.
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Categories: chocolate questions Tags: CHOCOLATE, white
