Dare to Cook Chocolate: Colorful and Creative Molding Techniques
Do you want to watch something interesting and new? Do you love chocolate? Are you familiar with chocolate art? Well this video will show you that can make your chocolate cravings more satisfactory.
The video by Bill Fredericks, who operates a chocolate business, will demonstrate you on how he will mold and decorate chocolates using his skills and basic techniques that will surely amazed you.
All you have to know will be provided by having a step by step demonstration so you can do it at home and of course make it on the right way.
So enjoy and learn more about Dare to cook chocolate: Colorful and creative Molding techniques.
Categories: chocolate videos Tags: CHOCOLATE, Colorful, Cook, Creative, Dare, molding, Techniques
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.
Add your own answer in the comments!
Categories: chocolate questions Tags: CHOCOLATE, Extract, flavoring, instead, making, Oilbased, substitute
Cocoa and Chocolate: Their History from Plantation to Consumer
Cocoa and Chocolate: Their History from Plantation to Consumer
- ISBN13: 9781144692689
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
List Price: $ 25.75
Price:
More Chocolate History Products
Categories: chocolate products Tags: CHOCOLATE, cocoa, Consumer, from, History, Plantation, Their
Chuao Chocolatier ChocoPod, Firecracker (Dark Chocolate), 4.65 oz., (Pack of 12) Reviews
Chuao Chocolatier ChocoPod, Firecracker (Dark Chocolate), 4.65 oz., (Pack of 12)
- Pack of twelve, 4.65 Ounce (total of 55.8 ounces)
- Premium dark chocolate bar with chipotle
- Latest addition to our bar assortment
The latest addition to our bar assortment!Premium dark chocolate bar with chipotle, salt and popping candy.
List Price: $ 12.00
Price:
Categories: chocolate products Tags: 4.65, CHOCOLATE, Chocolatier, ChocoPod, Chuao, Dark, Firecracker, Pack, Reviews
How is chocolate made
Do you know how a simple cacao bean can turn into a pure yummy chocolate treat? Well this video, will provide you all the education you needed about how to make chocolate.
You will see how chocolate molds are being made. You will surely enjoy how they do it and how chocolate can run inside the molds.
Also by watching this, you will see the different machines being used to have that delicious chocolate designs reached the market. You will know how fast they can make chocolate using technology and easy it is for them to make chocolate.
So be entertained and learn more about how is chocolate made.
Categories: chocolate videos Tags: CHOCOLATE, Made
Q&A: How do I make my chocolate mousse VERY LIGHT AND AIRY?
Question by M-Baldwin: How do I make my chocolate mousse VERY LIGHT AND AIRY?
I make chocolate mousse with egg yolks, chocolate, heavy cream and sugar, then folding in whipped egg whites (standard recipe).
But I’ve eaten pre-packaged mousse that is incredibly airy, with bubbles so big you can see them, and a texture that is ‘stiff’, not runny at all.
How can I make this at home?
Best answer:
Answer by kclightman
What do you put egg yolks in it for? Seems to me it would weigh it down.
Here’s what I use, and I get professional-quality mousse:
Mousse:
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chilled heavy cream, divided
2 tablespoons Cognac or brandy
1/4 cup confectioners’ sugar
To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth. Cool the chocolate mixture to room temperature, whisking occasionally.
(Note: you can also substitute Cool Whip here)
In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream.
Fold a third of the whipped cream into the chocolate to lighten the mixture. Fold in the remaining cream.
Add your own answer in the comments!
Chuao Chocolatier Honeycomb Dark Chocolate Bar, 2.8-Ounces Bars (Pack of 4)
Chuao Chocolatier Honeycomb Dark Chocolate Bar, 2.8-Ounces Bars (Pack of 4)
The Honeycomb bar is a sweet bouquet of silky dark chocolate and crunchy, caramelized honey. Its pleasing layers of tropical flavors and contrasting textures seduce chocolate lovers like bees to a flower.
List Price: $ 20.00
Price:
Categories: chocolate products Tags: 2.8Ounces, bars, CHOCOLATE, Chocolatier, Chuao, Dark, Honeycomb, Pack
