What makes chocolate “brown”? What makes chocolate “white” then?
Question by Green Fro’s are kool: What makes chocolate “brown”? What makes chocolate “white” then?
Best answer:
Answer by Lin
Chocolate is made brown by cocoa. White chocolate has neither cocoa liquor or solids, just cocoa butter, milk, fat, and sugar. Thus, white.
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Categories: chocolate questions Tags: Brown, CHOCOLATE, Makes, white
Q&A: How long before the party should I prepare chocolate?
Question by Gryph’s Mama: How long before the party should I prepare chocolate?
I made white chocolate suckers from a mold for my son’s birthday party. I put them in individual baggies, then wrapped them in plastic wrap, and placed them in the refrigerator about a month ago. His birthday party is on January 18th— How long before the party can I prepare them (thaw and put in sucker bags with ribbon) so that they still taste “fresh”?
Best answer:
Answer by keswickian
I would leave it till the day before the party if they thaw out to early the chocolate might not taste good. Sometimes chocolate that has been around gets an off taste and when dark chocolate is frozen, it gets a white apperance to it. If you have extras, maybe taste one and check out the taste. It only takes a little time to defrost chocolate so leave them frozen as long as possible or bag them and keep them frozen. Just put all of them into a large plastic container to keep the party bags looking good.
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What kind of chocolate do you use to make chocolate roses?
Question by : What kind of chocolate do you use to make chocolate roses?
I’m wanting to make the roses by hand not molds. I read something about mixing chocolate and corn syrup to make “chocolate plastic” what is that and how do I make it?
Best answer:
Answer by Emu
Chocolate Rose Recipe:
10 ounces semi-sweet chocolate (coarsely chopped chunks of chocolate or chocolate chips)
1/3 cup light corn syrup
In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for approximately 2 hours. When cool the chocolate will be the consistency of clay and you can form it in what shape you want.
Use at once or store in an airtight container at room temperature for up to 1 month.
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Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, kind, roses
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
