Jump to content

Search the Community

Showing results for tags 'Chocolate'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 1,189 results

  1. SobaAddict70

    Godiva chocolates

    These are just about my favorite kind of assorted chocolates. My absolute favorites are the following: Hazelnut praline and buttercrunch in marbleized ivory. Chocolate cream and hazelnut praline in milk chocolate. Hazelnut praline with biscuit pieces in ivory, decorated with candied sugar. Dark chocolate truffle dusted with cocoa, sugar and cinnamon. Lemon ganache in a milk chocolate shell. Their newest one is "Noix Macadamia" which is hazelnut praline with ground nougatine and shortbread biscuit, topped with macadamia nut and enrobed in milk chocolate. What are yours? Soba
  2. nicolekaplan

    bernachon chocolate craving

    anybody have any leads on how to get bernachon chocolates here in the us other than calling them directly and trying to decipher an order with my poor french?
  3. Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )
  4. Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )
  5. alacarte

    Ghirardelli chocolate syrup

    I've posted this in the NY forum already, but I thought I might get a different response from my fellow coffee-heads -- perhaps there's an online or mail-order source if not a NY-area source?: Does anyone know where I can get my hands on some Ghirardelli chocolate syrup? Not the powder, not the candies. The syrup. My favorite coffee shop uses it to make the most wonderful mochaccinos I've ever had...I need to get some of this for my own personal stash. It's on the Ghirardelli website here, but says that it's only available to the trade. Any suggestions? Thanks! [edited to add in link that didn't transfer]
  6. Does anyone know where I can get my hands on some Ghirardelli chocolate syrup? Not the powder, not the candies. The syrup. My favorite coffee shop uses it to make the most wonderful mochaccinos I've ever had...I need to get some of this for my own personal stash. It's on the Ghirardelli website here, but says that it's only available to the trade. Any suggestions? Thanks!
  7. Andrew Fenton

    Philadelphia chocolate

    I've run out of ideas for a present for my dad; and when this happens, it's time for the Old Faithful of holiday gifts: a box of chocolates. Where should I get them in Philly? I'm tempted to go to Miel, just because I can. And I've never been to Le Bec Fin's pastry shop (and if nothing else, that name would impress my folks.) But I'm open for suggestions.
  8. birder53

    Hot Chocolate

    If you saw this movie (Johnny Depp was in it) do you remember how wonderful the hot chocolate was supposed to be? I thought the owner of the chocolate shop said the secret was a little chili pepper. Is there really such a drink? Anyone have a recipe?
  9. Hank

    Wine and Chocolate

    I am involved in doing a choclate and wine tasting for our wine society. I would love to learn from you what type of wines you like best to drink with choclate. So far the dozen or so people I have asked mentioned most often Banyul and Tawny Port. So please, your thoughts.
  10. For Halloween, I did a few trays of eyeballs: peanut butter eyeballs coated in white chocolate and decorated. Well, I'm still a bit weak in my chocolate tempering and I didn't have time for practicing, so I chose the white candy melts. The taste was decent and the audience was kids, so I wasn't worried on that end. More importantly, the color was genuinely white, not the pale yellow of white chocolate. What really sucked is that it was like dipping the balls into pudding. It was horrible to work with. Now the dilemma: I already received a request for the peanut butter balls for Christmas, decorated to look like snowmen (cool idea...wish I thought of it). But I don't want to use the candy melts. And I don't want yellow "snow" (gross!). Is there whiter white chocolate? I've only tried out a couple brands, Ghirardelli and Callebaut to be specific. The Callebaut is whiter than the Ghirardelli, but still yellowish compared to the candy melts. Or is there a way to whiten white chocolate? I thought as a worst case, I could experiment thinning the candy melts with corn syrup, but I'm not too keen on that idea either. Thanks!
  11. tan319

    White chocolate ganache

    I'm looking for one Most appreciated if you can help. Thanks!
  12. For several years, my wife has bought a particular over sized chocolate chip from the Baker's Secret (King Arthur Flour) catalog. They no longer carry the product and I am having trouble finding a replacement. KA sold the product as a "Semisweet Maxi Chip." I have looked in several chocolate product listings and see nothing like it. I checked with KA; they advised me today that they sourced the cips from Peter's Chocolate. Peter's web site does not list the product. I will call them on Monday. The product is a semisweet chocolate chip. I weighed some of last year's crop -- there are 350 chips to a pound. Kathy uses the chip as a cookie garnish and the size is perfect for her application. Anyone have a source for a 300-400 count per pound semisweet chocolate chip? Edit, I probably need only 2 pounds or so; but would buy at least 5 pounds if necessary.
  13. So, I'm currently in my Amsterdam Hotel (Okura) looking over my room-service breakfast. Among the more normal thing is a small box of chocolate sprinkles. The box clearly shows that I am supposed to put it on my toast. The one bit of English reads "Pure chocolate sprinkles for bread." Can someone help me out here. What's the deal? Do I butter the toast first? Bruce
  14. Dee

    Chocolate Cake

    Hello! This is my first post ever and I must start off by saying I LOVE IT HERE! I have learned so much from coming here just as a guest. I feel quite passionate about baking and cakes are my main specialty and it's great to be able to come here to be amongst you all. I hardly feel worthy but I guess it's all about learning and sharing, right? Anyway, my question is about the Chocolate Blackout cake recipe from Margaret Braun's Cakewalk book. Has anyone tried it? I've been using it for about a year now and everyone who tries it thinks it is fabulous. But, whenever I bake it, or at least 95 % of the time, the middle sinks down, a little at the end of baking and more so after it comes out of the oven. I've just accepted it as is and trimmed off the higher edges but it would be nice if it didn't sink in the first place. Is it something I'm doing or is it the recipe? Thanks!
  15. Warm Chocolate Cake with Molten Center Instead of the typically sweet rasberry sauce, try this blueberry-strawberry sauce. It is a beautiful color, and a great combination of flavors. Serve the cake warm. Ingredients for Sauce: 1 basket of strawberries 1 basket of blueberries 1 cup of water 1/4 cup of sugar 1 star anise 1/2 vanilla bean scrapings In food processor mix strawberries, blueberries, water, well. 2 MINUTES Put in saucepan with sugar, anise, and bean and cook on low. 5 min. or so. Remove star anise and bean. CHOCOLATE CAKE FONDANT: 7 ounces bittersweet chocolate 5 ounces butter 4 ounces granulated sugar 4 whole eggs 1 ounce all purpose flour, sifted In bain marie, over hot water, put butter, chocolate, and sugar. Simmer, not a boil. Rub butter in little individual dishes, then flour lightly. Coffee cups can be used. Make sure there is NO excess flour in cups. Oven temp. is 400 degrees. Put on baking sheet. Mixing: Mix when ingredients start melting. It's o.k. if all the butter is not melted. Take off stove. Add eggs one by one when it's not too hot, and break the egg yolk so it blends well. Add flour little by little so there are no lumps with a sifter spoon. Take cup and tap on table to settle the cake batter. And pour 3/4 of the way. Bake for 8 min. at 400 degrees. Keywords: Easy, Chocolate, Dessert ( RG745 )
  16. Warm Chocolate Cake with Molten Center Instead of the typically sweet rasberry sauce, try this blueberry-strawberry sauce. It is a beautiful color, and a great combination of flavors. Serve the cake warm. Ingredients for Sauce: 1 basket of strawberries 1 basket of blueberries 1 cup of water 1/4 cup of sugar 1 star anise 1/2 vanilla bean scrapings In food processor mix strawberries, blueberries, water, well. 2 MINUTES Put in saucepan with sugar, anise, and bean and cook on low. 5 min. or so. Remove star anise and bean. CHOCOLATE CAKE FONDANT: 7 ounces bittersweet chocolate 5 ounces butter 4 ounces granulated sugar 4 whole eggs 1 ounce all purpose flour, sifted In bain marie, over hot water, put butter, chocolate, and sugar. Simmer, not a boil. Rub butter in little individual dishes, then flour lightly. Coffee cups can be used. Make sure there is NO excess flour in cups. Oven temp. is 400 degrees. Put on baking sheet. Mixing: Mix when ingredients start melting. It's o.k. if all the butter is not melted. Take off stove. Add eggs one by one when it's not too hot, and break the egg yolk so it blends well. Add flour little by little so there are no lumps with a sifter spoon. Take cup and tap on table to settle the cake batter. And pour 3/4 of the way. Bake for 8 min. at 400 degrees. Keywords: Easy, Chocolate, Dessert ( RG745 )
  17. seawakim

    chocolate tasting

    I'm looking for ideas on good beverages and/or snacks to serve (at a chocolate tasting party) as palate cleansers. Are there any particular things that would pair up nicely? Should snacks even be served? Are there any foods or drinks I should stay away from? So far, my thoughts have been wine and perhaps sparkling water or sparkling fruit beverages. Thank you for any and all help.
  18. Cusina

    Chocolate Toffee Cookies

    Chocolate Toffee Cookies These are delicious, but be aware, they need to be eaten the same day they are made. Not nearly as good after a day or two. I'm sorry to say I'm not certain of the source. The recipe was given to me by a friend quite some time ago. 1 lb Semi-sweet choc. chips ½ stick butter 1 ¾ c. brown sugar 4 large eggs ½ c. flour 1 teas. Baking powder 1 tblsp. Vanilla 7 oz Heath bits Melt choc. chips and butter. Cool mixture to lukewarm. Beat sugar and eggs until thick, about 5 minutes. Mix in chocolate mixture. Mix in vanilla. Mix in baking powder and flour. Mix in heath bits. Chill batter until firm, about 45 minutes. Heat oven to 350. Line cookie sheets with waxed paper. Place batter by spoonfuls onto waxed paper. Bake for 15 minutes, until tops are dry and cracked but cookies are still soft to touch. Cool on sheets. (Makes about 4 doz. cookies.) Keywords: Dessert, Chocolate, Cookie ( RG740 )
  19. Cusina

    Chocolate Toffee Cookies

    Chocolate Toffee Cookies These are delicious, but be aware, they need to be eaten the same day they are made. Not nearly as good after a day or two. I'm sorry to say I'm not certain of the source. The recipe was given to me by a friend quite some time ago. 1 lb Semi-sweet choc. chips ½ stick butter 1 ¾ c. brown sugar 4 large eggs ½ c. flour 1 teas. Baking powder 1 tblsp. Vanilla 7 oz Heath bits Melt choc. chips and butter. Cool mixture to lukewarm. Beat sugar and eggs until thick, about 5 minutes. Mix in chocolate mixture. Mix in vanilla. Mix in baking powder and flour. Mix in heath bits. Chill batter until firm, about 45 minutes. Heat oven to 350. Line cookie sheets with waxed paper. Place batter by spoonfuls onto waxed paper. Bake for 15 minutes, until tops are dry and cracked but cookies are still soft to touch. Cool on sheets. (Makes about 4 doz. cookies.) Keywords: Dessert, Chocolate, Cookie ( RG740 )
  20. I am looking to purchase a tempering machine. Something small to do up to 10 lbs. What do you recommend? What is the ACMC like and any suggestions on where to buy in Toronto area to save on shipping or other places are welcome too. Is $950 Canadian a good price? Thanks Rookie - Mary
  21. Verbena-NZ

    Chocolate ideas

    I'm looking for ideas for a chocolate desert! I'd like something that is quick but still tasty and MUST be more'ish seen anything on line??
  22. Holly Moore

    CHOCOLATE MILK SHAKE

    CHOCOLATE MILK SHAKE 2 oz Chocolate Syrup 5 oz Milk or Light Cream or whatever 3 #24 Scoops (about 1/2 pint) of a good quality Chocolate Ice Cream (use coffee for a mocha shake or vanilla for black and white) Method 1. The colder everything is, the better, so consider prechilling your mixing container. 2. Add the ingredients to the mixing container in the order shown. 3. Mix at a lower speed to start. Then increase the speeds. My blender has three speeds. Mixing takes about three minutes for silky smooth maybe a little longer. 4. Serve immediately. Makes a 16 oz shake. Keywords: Non-Alcoholic Beverage, eGCI ( RG700 )
  23. beans

    Milk Chocolate Martini

    Milk Chocolate Martini 3/4 oz Stolichnaya Vanil 3/4 oz Godiva Chocolate Liqueur 1/4 oz Vodka 1/4 oz Bailey’s Irish Cream Splash of Crème de Banana/Banana Liqueur Splash of Chambord Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG655 )
  24. beans

    Chocolate Éclair Martini

    Chocolate Éclair Martini 1-1/2 oz Van Gogh Dutch Chocolate Vodka 1/2 oz Godiva Chocolate Liqueur 1/2 oz Verpoorten Advocaat Egg Liqueur Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG638 )
  25. Chocolate Chip Cookie Martini 1-1/2 fl oz Grey Goose 3/4 fl oz Just Desserts Chocolate Chip Cookie Cream Liqueur Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG637 )
×