Is there any other way to make chocolates other than blending,roasting and grounding cocoa beans?
Question by timoty: Is there any other way to make chocolates other than blending,roasting and grounding cocoa beans?
I want simple and easiest method to make “PURE CHOCOLATE” AT HOME
can i use cocoa powder, or something like that.. whats the method ???? i can’t make chocolate from cocoa beans,, its quite hard i guess
THANKS FOR YOUR PARTICIPATION..
10 POINTS FOR BEST ANSWER 🙂
Best answer:
Answer by Paul Ding
If you want to make “PURE CHOCOLATE” at home, you’ll have to define what you mean by that term.
If you want to make chocolate from beans, the link below gives directions.
If you want to make chocolate candy at home, you can do that with cocoa. Cocoa is basically chocolate beans that have been processed, with the fat removed. In the US, the standard of identity says that the fat in chocolate has to be cocoa butter, the fat that was removed from the beans. In Europe, they make phony chocolate by substituting other fats for the cocoa butter.
To make chocolate candy at home, mix cocoa, cocoa butter, sugar, and vanilla.
What do you think? Answer below!
Categories: chocolate questions Tags: Beans, blendingroasting, Chocolates, cocoa, grounding, than, there
Cocoa Butter (Chips) – Germany
Cocoa Butter (Chips) – Germany
- 7.5 oz resealable bag of these fantastic Cocoa Butter Chips!
- Sold exclusively by ChefShop.com!
- Cocoa butter is used to make chocolate, especially dark chocolate, smoother and creamier, and also more pourable for coating cakes, pastries and truffles.
- Cocoa butter is also used to add smoothness and flavor to some other foods and also in making soaps and cosmetics.
- The more you buy the less it costs to ship (on a per item basis), when it all comes from ChefShop.com. Click on the ChefShop link below the product name to see what else we have!
7.5 oz – Cocoa Butter Chips
Cocoa butter is the natural, cream-colored vegetable fat extracted from cocoa beans during the proces of making chocolate and cocoa powder. For most eating chocolate, some cocoa butter is then added back to the mixture.
Cocoa butter is used to make chocolate, especially dark chocolate, smoother and creamier, and also more pourable for coating cakes, pastries and truffles. The higher the quality of cocoa bean the butter is extracted from, the better the cocoa butter will be.
Cocoa butter is also used to add smoothness and flavor to some other foods and also in making soaps and cosmetics.
*QUICK TIP* If you’re looking to give your hot cocoa a richer mouthfeel, try stirring in 1/2-1 teaspoon of cocoa butter!
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Categories: chocolate products Tags: butter, chips, cocoa, Germany
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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Cocoa And Chocolate – Their History From Plantation To Consumer
Cocoa And Chocolate – Their History From Plantation To Consumer
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
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Categories: chocolate products Tags: CHOCOLATE, cocoa, Consumer, from, History, Plantation, Their
Cocoa and Chocolate: Their History from Plantation to Consumer (1920)
Cocoa and Chocolate: Their History from Plantation to Consumer (1920)
A reproduction of the original book published in 1920. 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.
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Categories: chocolate products Tags: 1920, CHOCOLATE, cocoa, Consumer, from, History, Plantation, Their
Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill
Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill
“The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject to a multitude of little ailments which destroy the comfort of life…” (from the introductory chapter, “Cocoa and Chocolate”)
Compiled for complimentary distribution by chocolate maker Walter Baker & Co., Ltd. in 1909, Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill gives detailed instructions for creating 139 Victorian Era chocolate delicacies ranging from the simplest hot breakfast cocoa to the most extravagant desserts and elegant party dishes and delights. A must-own collectible volume for lovers of chocolate, vintage cook books and American Victoriana alike!
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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.
Add your own answer in the comments!
Categories: chocolate questions Tags: chips, CHOCOLATE, cocoa, Powder, Substituting, tbsp.
