Comments for Primal Chocolate Blog

Comment on What makes chocolate chip cookies come out flat instead of puffy? by E.Louise L

E.Louise L — Thu, 08 Dec 2011 19:20:09 +0000

Go easy on the baking powder. Also, take the cookies out of the oven when they are ALMOST done, and let them continue to cook on the baking sheet for a minute (outside of the oven)

Comment on What makes chocolate chip cookies come out flat instead of puffy? by EJ

EJ — Thu, 08 Dec 2011 18:36:58 +0000

Baking powder adds puffiness.

More importantly, add enough flour that the dough is not sticky and almost dry. Sticky thin dough = flat greasy cookies. Thick playdoh-like dough will make great cookies! Keep adding that flour (possibly doubling what the recipe calls for)!

Comment on Can You Substitute Extract instead of Oil-based flavoring for Chocolate Making? by Sarah

Sarah — Thu, 01 Dec 2011 05:44:18 +0000

Oil-based flavorings are more intense than extracts. They can often be found at craft or candy supply stores.

Comment on Q&A: How do I make my chocolate mousse VERY LIGHT AND AIRY? by CinSue

CinSue — Tue, 22 Nov 2011 06:47:18 +0000

Beat 1 1/2 cups whipping cream and 1 tsp. vanilla until stiff peaks form

Fold in one 7oz jar of marshmellow cream and 1/3 cup unsweetened cocoa powder (do not stir!) with a spatula until thouroughly blended.

Chill 2-3 hours before serving. Serves 6

Comment on What is a good replacement for wax paper when making chocolate covered pretzels? by Ann

Ann — Sat, 12 Nov 2011 18:30:44 +0000

use buttered aluminum foil

Comment on What is a good replacement for wax paper when making chocolate covered pretzels? by Olivia W

Olivia W — Sat, 12 Nov 2011 17:49:40 +0000

Parchment paper, nonstick aluminum foil. Maybe Saran Wrap would work – you could peel it off the back easily. I wouldn’t use the cooking spray – your chocolate will get greasy.

Comment on what kind of chocolate is best for making chocolate covered strawberries? by pam

pam — Thu, 03 Nov 2011 17:04:12 +0000

One with high cocoa solids (70%)

Comment on what kind of chocolate is best for making chocolate covered strawberries? by LOVE love

LOVE love — Thu, 03 Nov 2011 16:44:23 +0000

I would just melt chocolate chips with some butter in the microwave. I’m a culinary student and I still do that! HEHe! Good luck!

Comment on Q&A: Any recipes for an awesome tasting chocolate cake? by Jamie R

Jamie R — Tue, 01 Nov 2011 06:10:51 +0000

Try a Black Russian Cake. It’s has very unique/ grown up flavor ( due to the vodka and Kahlua).

http://homecooking.about.com/od/cakerecipes/r/blc10.htm

Comment on Q&A: Any recipes for an awesome tasting chocolate cake? by F D

F D — Tue, 01 Nov 2011 05:29:53 +0000

hershey icing

HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
Prep time: 15 Minutes
Skill level: Beginner

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Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follow)
Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.