I’ve tried making chocolate sorbet and chocolate ice cream. Whenever I add the cream or milk to the chocolate, it seizes. So I stir and stir and stir for a very long time and it looks smooth with small chunks. But then I make the ice cream and it isn’t smooth at all. Please help. I’m trying to make it for a birthday party.
Posts Tagged ‘chocolate’
How do you make chocolate ice cream without seizing?
June 9th, 2010 by admin | 1 Comment | Filed in AsnwersHow do you make colored chocolate?
May 26th, 2010 by admin | 4 Comments | Filed in AsnwersGuys, how do you make colored chocolate? I read that you can make food paint by mixing cocoa butter with powdered food color then mixing them in white chocolate. Is there a substitute for cocoa butter coz that’s hard to find in our grocery store here in the philippines… will vegetable shortening do or is that going to ruin the taste of the chocolate? Any other way that I can make colored chocolate without having to buy the expensive oil-based food color sold online? Thanks!
How do you make delicious chocolate from scratch?
May 26th, 2010 by admin | 3 Comments | Filed in AsnwersI recently created my own recipe for making something using Hershey’s chocolate. I don’t want to use their chocolate anymore, I am interested in creating my own recipe for chocolate. I just wouldn’t know where to start. Maybe even if someone can tell me how to make Hershey’s chocolate recipe, to get a good basis on how to make good chocolate.
How can I make White Melting Chocolate for candy molding less sweeter?
May 23rd, 2010 by admin | 3 Comments | Filed in AsnwersI have some of those Wilton White chocolate wafers for candy making and I find them to be too sweet for what Im making. Does anyone know how I could make them less sweet while still being able to use them in molds?
I have to use white chocolate specifically. Any suggestions on how to make it less sweeter while still being able to use it for molding?
Tags: candy, chocolate, less, Melting, molding, sweeter, white
How do I make a nice cup of hot chocolate?
May 18th, 2010 by admin | 9 Comments | Filed in AsnwersI was recently on a Carnival Cruise and discovered that they had really amazing hot chocolate. It tasted a lot better compared to the stuff I make from the Nestle mix I’ve got here at home, although it might be that I’m just really bad at making hot chocolate.
Either way, does anybody know either what mix they use over at Carnival or how to make some hot chocolate that actually tastes like chocolate?
How to make a cup of hot chocolate for my 6-8 minute demonstration speech for class?
May 17th, 2010 by admin | 16 Comments | Filed in AsnwersI know it only takes less than five minutes to make a cup of hot chocolate. I am planning on making hot chocolate for my demonstration in speech class. How can I make it so the whole demonstration can be longer?
Tags: chocolate, class, demonstration, minute, speech
Can I make brownies with a chocolate cake mix?
May 16th, 2010 by admin | 10 Comments | Filed in AsnwersWhere can I find chocolate liquor?
May 16th, 2010 by admin | 5 Comments | Filed in AsnwersI know that choclate liquor has no alcohol – it is made from the grinding of the cacao bean. But where do I find it? I have a recipe that calls for chocolate liquor and I’m not sure where to find it. Or can I melt unsweetend chocolate (which is made from choclate liquor and cocoa butter) as a substitute?
The recipe is for mini bundt cakes – and the chocolate liqueur is for the chocolate glaze that goes over the cakes once their done.
It is called chocolate liqueor (sp) even though it has no alcohol – it is what chocolate starts out as. It is the ground up meat of the cacao bean – when you add cocoa butter you get unsweetened chocolate.
this is what chocolate liquor is:
Chocolate liquor, also known as cocoa liqour and cocoa massis, is a smooth liquid form of chocolate. It is produced by taking cocoa beans that have been fermented, dried, roasted, and separated from their shells and grinding their center, the cotyledon. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. Despite its name, chocolate liquor contains no alcohol.
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