Baking 101: how do I alter a basic sugar cookie mix to make it “chocolate”?
Question by *s*t*a*r* *d*u*s*t*: Baking 101: how do I alter a basic sugar cookie mix to make it “chocolate”?
I have very little time to bake cookies for Christmas so I bought basic sugar cookie mix to play around with. Can I simply add cocoa powder to make it chocolate? How much? It’s a Betty Crocker Sugar Cookie mix in a pouch that makes about 2 1/2 dozen cookies.
Best answer:
Answer by Phoebs
You can add cocoa powder. I’d add about 3 tablespoons and then taste the batter to make sure it’s still sweet and tastes chocolately. You can add more sugar or cocoa as needed. You might need to add a bit of water or milk to the mix to loosen it up.
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What’s a good icing for a dark chocolate bunt cake?
Question by LawComm: What’s a good icing for a dark chocolate bunt cake?
I’m making a “dark chocolate” cake mix in a bunt style pan. What should I ice it with? I’d prefer something easy. I’ve seen a “drizzle” type of icing in pictures for that kind of cake. Any suggestions are greatly appreciated!
Best answer:
Answer by Some_Guy_in_Ithaca_NY
A pound of Sour cream heated up in the microwave with a bag of choc chips melted in it. Add some triple sec if you like. It’s very glossy and it sets to a nice shiny finish. It takes about an hour to set.
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Categories: chocolate questions, chocolate recipes Tags: cake recipe, dark chocolate, icing
Q&A: how to make those chocolate fruit shells you see on the bakery section of the grocery store?
Question by : how to make those chocolate fruit shells you see on the bakery section of the grocery store?
i was recently at my local heb store and while shopping their bakery section i noticed this chocolate shells, looked like chocolate “cups” filled with fruits. how do they make these “cups”? and also how do they make the fruit appear so glossy?
Best answer:
Answer by football7712002
1 (15 oz.) part-skim ricotta cheese
1/2 c. confectioners’ sugar
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 (4 oz.) pkg. of 6 individual graham tart shells
2 c. assorted fresh fruit
1 oz. semi-sweet chocolate, melted
In medium bowl, mix first 4 ingredients until well combined. Spoon ricotta mixture into tart shells, arrange fruit on top. Drizzle with melted chocolate. Makes 6 servings.
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Categories: chocolate questions, chocolate recipes Tags: bakery, CHOCOLATE, fruit, grocery, section, shells, store, those
Substituting 3 tbsp. of chocolate chips with cocoa powder?
Question by At a deadlock: Substituting 3 tbsp. of chocolate chips with cocoa powder?
I’m making “chocolate cake in a mug”. I only have cocoa as my source of chocolate. The recipe already calls for 3 tbsp. of cocoa, so could adding more harm it? If not, how much and with what else (like oil) would need to be a decent substitute for the chocolate chips?
Best answer:
Answer by BuddhaTea
Sorry but I think this substitution is a really bad idea. The cake will just not turn out remotely as it should. If you really don’t want to go out & buy some chocolate (a candy bar will do), then I think you should just make something else.
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Categories: chocolate questions Tags: chips, CHOCOLATE, cocoa, Powder, Substituting, tbsp.
Does “extra rich milk chocolate” mean there’s more milk or more chocolate?
Question by Lloyd: Does “extra rich milk chocolate” mean there’s more milk or more chocolate?
I just don’t get it. If there’s more chocolate, then it would be more like a dark chocolate, but milk chocolate lovers usually don’t like dark chocolate. But, if it’s more milk, then wouldn’t that weaken the overall flavour, making it less rich?
This one’s really confusing.
Any help?
Best answer:
Answer by PoohBearPenguin
In the parlance of the marketing types, generally, “extra rich” means that it has more fat. But in the case of chocolate milk, for instance, they may have added an ingredient called “maltodextrin” or any one of a number of “gums” which are just fiber compounds that make the mouth feel seem richer.
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Categories: chocolate questions Tags: CHOCOLATE, Extra, Milk, Rich
Carob, Bulgar Wheat Question?
Question by sweetey: Carob, Bulgar Wheat Question?
1) Has anyone ever tasted “Carob”… I heard it’s supposed to be a substitution for chocolate… Does it taste like chocolate?
2) Has anyone ever tried “bulgar wheat” and did you like it? If so how was it prepared?
Best answer:
Answer by Steve G
Carob can be substituted for chocolate and yes it tastes similar to chocolate yet can be a bit grainy.
I’ve had Bulgar wheat in several dishes from bread to a salad filler, not to be confused with Cracked Wheat which is used in dishes that have longer cooking times.
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Categories: chocolate questions Tags: Bulgar, Carob, Question, Wheat
How do you make a gingerbread house out of chocolate bars?
Question by shiela1953: How do you make a gingerbread house out of chocolate bars?
I saw a video the other day online. The woman was using the large Hershey bars and cutting the walls,and roof shapes from the bars. she was making a chocolate “gingerbread” type house. Using melted chocolate to put the walls together etc. Does anybody know how to do this or where I can find that video again?
Best answer:
Answer by sirima b
I do not know where to get the video, but it is quite easy, you cut templates the size you like for the walls and roof, and use chocolate bars and melted chocolate to bind them together now you can have your chocolate house, it is very easy, use sponge to hold pieces in place. Good luck
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Categories: chocolate questions Tags: bars, CHOCOLATE, gingerbread, House
