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Q&A for How to Make Chocolate With Cocoa Powder
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QuestionCan water be added to the cocoa and butter paste?Community AnswerDon't add water, as it will change the texture of the chocolate for the worse.
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QuestionDoes the water go into the chocolate or is it just used to hear it?Community AnswerDo not put water into the chocolate. Even a small amount can make it seize. The water is just used to heat the chocolate. Put water in the saucepan and put the chocolate mixture on top in a bowl so it melts together.
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QuestionWhat should I use if I don't have a double boiler?Community AnswerUse a thick-bottomed container. Place a small bowl above the container; it should not touch the water inside the container. Use this set up whenever you require a double boiler.
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QuestionCan I use hot chocolate powder to make chocolate?Community AnswerAs far as I know, hot chocolate powder is just cocoa powder with sugar/sugar substitute in it, so if you use hot chocolate powder, add less or no sugar.
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QuestionHow much chocolate will I get from this recipe?Community AnswerAbout a choclate bar or two in size will be made from this recipe.
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QuestionCan I melt the butter?Community AnswerProbably not a good idea. The mix might become too watery, which means you'd need to add more cocoa powder.
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QuestionMy chocolate did not freeze for 48 hours. Was that because I added more milk?Community AnswerYes. Place it in the deep freezer; it will definitely get hard.
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QuestionDoes it become hard chocolate, or does it keep a soft texture, like truffles?Community AnswerThe chocolate is hard if you eat it right after you take it out of the fridge. You can, however, leave the chocolate outside of the fridge for a little while, until it softens. This may give you a similar texture to truffles.
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QuestionIf I add a cup of water to the mix, will that be a problem? Can I remove the water in any way?Community AnswerThe chocolate will not be creamy, but will become watery. There is no good way to remove it.
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QuestionWhat can I use instead of butter?Community AnswerYogurt or sour cream are good substitutes, so is cream cheese. I like substituting half cream cheese and half sour cream if I run out of butter.
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QuestionWill the chocolate be good in taste if no salt is added?Community AnswerYes, but it depends on your taste and as you can see above the recipe says that 1/4th teaspoon salt is optional.
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QuestionWhy does chocolate become oily?Community AnswerThe butter wasn't properly incorporated. You need to do Step 2 for longer.
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QuestionHow long does it take for the chocolate to freeze?Community AnswerTry to leave it overnight for at least 11 hours.
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QuestionWhat do I do if this doesn't taste like chocolate?Community AnswerCocoa powder by nature isn't sweet, it's bitter. You add sugar to balance it and give it a sweet note.
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QuestionI made this but it came out more like chocolate taffy. What did I do wrong?Community AnswerYou probably added too much sugar, milk, or butter. All of these ingredients are soft, so adding too much of any of them could result in a "taffier" consistency.
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QuestionCan I use raw honey instead of sugar? If yes, how much?Community AnswerYes, about half the amount of the sugar. But know that it may change the consistency.
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QuestionWhy does the chocolate melt as soon as it is taken out of the freezer? Should any stabilizers be added?Community AnswerDon't freeze the chocolate. Just put it in the fridge to set so the chocolate won't melt but come to room temperature again
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QuestionCan I use vanilla extract, and if so, do I need to decrease any of the other ingredients?Community AnswerIf you are concerned about changing the consistency, decrease the water by the amount of vanilla extract you add. It would probably be fine if you just added it in, though, since it would be a fairly small amount added.
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QuestionCan I use milk powder instead of milk?Community AnswerYes, but the taste will not be as rich as if it would be if you used real milk.
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QuestionHow much chocolate does this make?Community AnswerThe recipe is approximately 1.35 lbs. I divided this recipe by 4 for enough to dip (spread on) a pound of strawberries.
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QuestionIs the butter necessary, or can I use something else?Community AnswerYou could use margarine or coconut oil. It isn't very necessary, any oil-based creamy ingredient that sets hard when cooled will work, though the taste will vary greatly.
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QuestionCan I substitute milk for the water, and will it be creamier?Community AnswerThe water is just used to heat up the butter and cocoa mixture. The steam causes it to melt. So switching the water for milk won't make it creamier.
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QuestionIs homemade chocolate supposed to melt very easily?Community AnswerYes. Unless you temper the chocolate, it will melt very quickly.
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QuestionCan I use this as a filling?Community AnswerYes, if you don't freeze it.
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QuestionCan I just double the recipe?Community AnswerYes, you can.
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QuestionWhat about using cocoa butter instead of cow milk butter?Community AnswerThis is actually better.
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QuestionCan I add cream instead of milk?Community AnswerYes, cream can work well in place of milk.
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QuestionAfter the chocolate is ready, can we eat it just like that, or is the freezing option compulsory?Community AnswerIt can be eaten any time you like, and none of the ingredients require processing. It is alright to cool it on the counter a while then move to the refrigerator. The freezer is an option, but cooling too quickly can stop or modify the re-crystalization of the sugars.
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QuestionWhy it is not coming out of the mold?Rita NeuburgCommunity AnswerUsing silicon molds helps in this case, also brushing or spraying the mold with some butter or oil next time will make them pop out easily. Let them sit on the counter top for a while to soften up, then pop them up.
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QuestionCan I dip peanut butter balls into it?Rita NeuburgCommunity AnswerYou can totally dip peanut butter balls into it. Place a layer of chocolate in an ice cube tray, then put some peanut butter balls in, and make sure there is enough space around the peanut butter ball to add a top layer of the chocolate.
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