How long can I store chocolate I’ve melted and formed into molded pieces?
Question by Allison H: How long can I store chocolate I’ve melted and formed into molded pieces?
I am making “chocolate leaves” for my wedding but I want to get them done when I have the time (i.e., now as opposed to a few days before the wedding). I am assuming I will need to freeze these. The molds are detailed and we’ll be piping another color on top just before wrapping and getting them out to the wedding. So how long can I store my leaves for and in what kind of container situation?
Thanks!
Best answer:
Answer by Doc Hudson
Personally I’d wait a while I’d wait quite a while before I started making those leaves.
Sometimes frozen chocolate discolors from the freezing. I’d suggest that you not store them more than a month, and if possible I’d story them in a refrigerator or at room temperature rather than in the freezer.
If you don’t freeze them, you won’t have to thaw them and risk melting.
Good Luck.
doc
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How do they make “white” Chocolate ?
Question by [Un]beloved: How do they make “white” Chocolate ?
Best answer:
Answer by santiago
White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. White chocolate does typically include lecithin as an emulsifier, and certain flavorings, particularly vanilla or vanillin. The low melting point of cocoa butter allows white chocolate and chocolate to remain solid at room temperature, yet melt easily in the mouth. As such, white chocolate has a texture similar to that of milk chocolate, and through the use of undeodorized cocoa butter, retains some degree of its flavor.
White chocolate can be difficult to work with as occasionally when melted the cocoa butter can split and create an oily compound that cannot be recovered and must be discarded. As with chocolate, as soon as any water is introduced into the melted product it rapidly turns lumpy, grainy and unusable. It must then also be discarded. Some brands respond better to baking than others. Some have a tendency to brown from being baked.
Like chocolate, it may be purchased in large or small bricks, but these can often be difficult to work with as one must cut off chunks with a knife, often resulting in inaccurate portioning. Pastilles (small chips) are often a more precise way to use white chocolate.
White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used.
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Categories: chocolate questions Tags: CHOCOLATE, they, white
Q&A: What’s the Best Way to Thicken Chocolate Sauce, making it similar to hot fudge?
Question by w_t_isc: What’s the Best Way to Thicken Chocolate Sauce, making it similar to hot fudge?
I really like vanilla ice cream with hot fudge but my dad never buys it. He only buys plain, thin chocolate sauce, and says they are the same thing.
What is the best way to make chocolate sauce similar in consistency to hot fudge (how can i make it thicker), in the easiest way?
Any tips would be greatly appreciated.
Best answer:
Answer by julieisbest
You can put it in a saucepan on the stove and heat it on medium heat for a while. This is called “reducing” the sauce, it will thicken it up. Make sure to stir it frequently. It will take a little bit but it works!
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Making chocolate Frosting – what is the difference between using plain chocolate or Cocoa powder?
Question by : Making chocolate Frosting – what is the difference between using plain chocolate or Cocoa powder?
I want to make chocolate frosting for a cake but i have found several recipes either using cocoa powder OR plain chocolate. What is best and/ or what is the difference? Please help as I am hoping to impress!
thanks
Best answer:
Answer by Great Shogun Shien
It’s not a big difference, but plain chocolate is better because you will get a more natural taste from it, and it’s also easier to make with plain chocolate.
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Categories: chocolate questions Tags: Between, CHOCOLATE, cocoa, difference, frosting, making, plain, Powder, Using
What makes chocolate chip cookies come out flat instead of puffy?
Question by goober: when making chocolate chip cookies, what makes the cookie come out flat instead of puffy?
My family loves chocolate chip cookies home made. Is it the baking power or baking soda that makes them come out puffy as opposed to flat?
Best answer:
Answer by Hammy H
Baking powder makes the cake or biscuit rise. If you are using self raising flour, then you don’t really need it because it has it in already, but you can add extra if you really wanted to.
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How do I make chocolate truffle balls?
Question by rachel b: How do I make chocolate truffle balls?
I am needing to make chocolate truffles as a part of my wedding favors. I need a REALLY GOOD recipe and how to make them. Also, how long will they last? Can I put them in the freezer to make them last longer?
Best answer:
Answer by natale0624
This recipe makes about 24 truffles
INGREDIENTS:
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
May be stored up to one week in an airtight container.
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Categories: chocolate questions, chocolate recipes Tags: balls, CHOCOLATE, Truffle
Can You Substitute Extract instead of Oil-based flavoring for Chocolate Making?
Question by Zahra S: Can You Substitute Extract instead of Oil-based flavoring for Chocolate Making?
I’m trying to make chocolate truffles with creme inside you know like, raspberry, strawberry…etc. So I can’t find oil-based flavoring anywhere but I can find extract. So can I use Extract?
Best answer:
Answer by Stephanie
You can, they just won’t taste as good. Extracts have a higher alcohol content (and not the good kind of alcohol) and taste less like natural flavor.
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Categories: chocolate questions Tags: CHOCOLATE, Extract, flavoring, instead, making, Oilbased, substitute
