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Last year I purchased some 3D egg shape molds in an attempt to make little solid chocolate eggs that I wrapped in foils and presented in hollow chocolate eggs. When I finally got all those little guys wrapped and had my taste testers (the kids next door) try them, they all commented on how "hard" the chocolates were, both the milk (38%) and the dark (64%). This year I wanted to do the same thing with heart shapes, but now I'm worried that perhaps I am not doing it right. I know that the little "eggies" and other solid shaped chocolates you buy (even the good ones, as in couverture, not coating) are usually not as hard as mine were. Is there anything I can do to soften the chocolate a bit so that it can still be molded and unmolded? Or should I get some new tatse testers? I for one just let the solid chocolates melt in my mouth rather then trying to bite on it, so it hadn't occured to me. However, now my husband is saying they were a bit hard as well. I know that I could add some softened butter to the tempered chocolate to soften it, but I have only used this method to pipe large shapes freehand, such as chocolate initials that we hand out during Saint Nick's in Europe. I don't know if the same can be molded and unmolded without a problem. Any suggestions?

Help! I'm trying a new recipe for Christmas cookies, and it calls for bittersweet chocolate. The only brand I've found in that variety is Ghirardelli, and this brings two questions: Is there much difference in the taste of the finished product between semi-sweet, or unsweetend, and bittersweet? Is there a favored brand of bittersweet chocolate, and where can I get some? (OK, that was three questions ) Thanks for the guidance!

I'm a big fan of Green's babka, especially the chocolate kind, all swirled up and melt in your mouth delicious. It looks similar to this (sorry, I was unable to find pics of Green's babka): http://www.challahconnection.com/store/ima...%20breakmed.jpg Does anyone have a recipe out there that makes a babka that anything like what I posted? They DO sell Green's chocolate babka around here but the prices are outrageous. Thanks in advance.

Does anyone know of a website to purchase good quality chocolate for baking with (cakes, buttercreams, etc)? I've been looking around and I see some sites and certain brands, but I don't know what quality they are. If you could also recommend good quality brands also. I'm looking for White, dark, bitter, semisweet, milk etc. Thanks, -z

I need a bit of help with a non-dairy chocolate cake. I've looked through the best chocolate cake thread but to no avail. I'm making the cake for people who don't eat any dairy products and I really would like to make a rich chocolate cake. My preference is not to use substitutes, especially for cream, although I accept I may have to use margarine as a sub for butter. Any recipes are gratefully received.

I've been wanting this book for awhile, but I thought I'd ask if anyone has had any experiences (good or bad) with these recipes. The desserts look extraordinary, and I'm looking for book with desserts for special occassions.

I have been looking for companies that will made custom boxes for chocolates/candies, just like the ones Jaqcues Torres, Norman Love, Robert Linxe etc. use. For some reason I am unable to find anything on-line that has been helpful. At this point I use stock gold foil boxes with printed ribbons, but I am ready to order my own packaging. Can anyone point me in the right direction? Thanks, Lysbeth

Every so often, I think I should buy writing chocolate .... why I don't know, because usually I throw a handful of chips in a small glass cup, and zap it for a few seconds, stir, pour into a cornetta and write. The advantage is that I always have chips (dark, milk, white) and I usually only write on cakes at the end of the week (Fridays and/or Saturday morning) so I don't have to worry about keeping the chocolate filled cornetta around. So I just got off the phone with my Swiss Chalet rep and he's telling me this is great stuff, softer, he'd love to send me some to try, etc, etc. What do you all use to write messages on your cakes...? Do you use writing chocolate? Why or why not?

Minister of D®ink and I are thinking of venturing out in the real world after a few more inches fall. I've never not gone to a bar on a snow day since I've been of boozing age... Minister's still partially honoring the early stages of the South Beach Diet...and I'm pretending to follow in his foot steps. So, where can we go to get a hot drink that's cooler than our Tazo teas at home? Someone said Oyamel for hot chocolate? Why is this? Please help! Our wagon is out of fuel.

a very simple combination for me, but a very powerful one, taste- and enjoyment-wise....tea (earl grey mainly) and dark chocolate (like a small wedge of sharffenberger or vrona). that's it. no cake. no scones. just the tea and the chocolate. heightens my appreciation of both. sound strange to anyone? yours? cheers :) hc

I remember Dish reporting the news about Hot Chocolate some time back and I recently read a review at WLS TV's web site which seems encouraging: Has anyone been yet? It sounds like a great concept. =R=

Very Sorry, just realised this should be in the Pastry section, please forgive me I was looking through all my recipe card's and disks yesterday and I have lost my Chocolat Fondant recipe. If any of you have a good recipe for these could you let me have it please. I would also love to hear anybodys thoughts or ideas on these sexy little things oooohhh I like them sooooo very much. PS Im on about the things that look like little chocolate sponge cakes that have a soft saucy centre hmmm yum. Yours Lowblow

I foolishly thought (or perhaps I didn't think) that I could make some little chocolate cups by spreading some chocolate in mini muffin tins. I tempered my chocolate, squeezed it around the top of each cavity, and then tapped the tray to get the chocolate to run down and fill the cup. The only problem is, now I can't get them out! Does anyone have anything I might try? My best plan right now is to attempt to melt down the chocolate and salvage it for another occasion. Freezing didn't seem to work, a quick pass of the blowtorch just melted them, and vigorous pounding has done no good. Help! Thanks in advance, Simon

Hi, It's been such a long time since I've spent time on egullet, mostly because I've been working on opening a chocolate shop....hooray! Anyway, I'm looking for a chocolate display case and wondered if any kind souls had some suggestions. I will be storing fresh ganache filled chocolates, etc. I have seen the websites of Vega showcases but they are too bulky for my tiny space and they require electrical and plumbing adjustments to the space. I have also seen the Fixture group cases and those look good so far but I wanted to check with you all. Any suggestions would be greatly appreciated! Thanks, Elizabeth

Aloha we just bought a nice bottle of the chocolate bock from Sam Adams. Never had it before and want to know what temperature would be best (I'm thinking slightly chilled but not too cold). What are some of your experiences? Thanks and a hui ho

What do manufacturers put in chocolate chips that make them keep their shape when heated? And why don't chips make good couveture? (I'm not talking about pistoles.) Does it have to do with the cocoa butter? Are they substituting lecithin?

Ok, so this local fondue restaurant place has this chocolate fondue. Thing is you have to order it 2 days in advance because they say it takes 8 hours to make: A minimum of two days advance notice is required. Sorry we can only do one each night. A feast in itself - more than just a dessert! Personally served to you by Dante (or one of his managers). The fruit is hand-picked at the market and the Swiss honey-base chocolate is hand folded by our chefs and brews for 8 hours. It is served with only fresh strawberries, cantaloupe, pineapple, bananas, honeydew, other fresh fruit in season, and marshmallows.....a real delicacy. Dante suggests that you finish your meal 2-3 hours before coming here for the chocolate fondue; then plan on gorging for a minimum of two hours. Prepared for a minimum of 6 to a maximum of 12 persons. Due to the complexity of preparation, we do only 1 per night. I call *cough* bullshit (a way to sell something for way too much money by making it mysterious) What say you? Am I wrong? I want to know what this amazingly sophisticated hand folding thing is about (besides profit). Please explain to me why you'd cook chocolate for 8 hours (if in fact they are telling the truth). This is a place for the unsophisticated palate (albeit with deep pockets) so I know they can't be using amazing chocolate. I'm really curious and thinking about calling them. Something tells me they probably won't elaborate on the specifics. Thanks

Do you cook with chocolate? How do you use it to prepare Indian inspired dishes do share inquiring minds want to know

http://www.amazon.com/exec/obidos/ASIN/B00...ecc%5Frvi%5Ff/1 UGH.

I was at the mall today and was thinking about where to finally get some bittersweet chocolate. I went to the lindt store (the only real chocolate place in the mall) and found they had some baking supplies. The salesman reccomended the big (10~ ounce) bittersweet bar, so I bought it for around $6. Now, I've never had bittersweet chocolate before so I didn't know quite to expect but my impression was that it would be ..bitter and sweet. This stuff tastes GOOD, undoubtedly, but it doesn't taste at all bitter. It tastes like hershey dark chocolate or the semisweet chocolate chips my mother buys. Basically, what should a bittersweet chocolate taste like, and is Lindt a true bittersweet? Also, any experience baking with Lindt? The salesman admitted he didn't know much about cooking (ie can it be used for couverture or be tempered) so he wasn't of too much use. Here's hoping I didn't just buy an expensive candy bar

So after reading a bit on these boards and elsewhere, I decided to attempt to make my own chocolate plastic, using 7 oz. white chocolate and 1 1/2 Tb corn syrup. I've let it rest and tried to knead it, but it's just staying crumbly. How do I fix it? Just more kneading? Start again with a new batch and add more corn syrup? Any suggestions?

If anyone has suggestions for Sidra bar's and Chocolate y Churro places in Madrid I'd be grateful to hear them. Thanks!

Just wondering if anyone has tried making a chocolate mousse with just chocolate and water? I made one which was nice right after making but when it set it set too firm. Any ideas?

Today, I stopped in to visit Fran's Chocolates in University Village. Fran Bigelow produces not only some of the best chocolates in the world, she also creates some of the finest ice cream I've ever enjoyed. Before we go on, I have to invoke Stendahl's famous dictum about ice cream: "Ah, such a pity it isn't a sin!" Spoken like a true Catholic and a true Frenchman. And obviously, as much an ice cream devotee as I am. FIf you live in Seattle and have never enjoyed Fran's confections, you must. Even if you don't live in Seattle, you can enjoy her mail order confection (alas, no ice creams though!). Now, Fran's come out with her own chocolate cookbook, Pure Chocolate, which I heartily recommend.Everything that Fran produces is impeccable and delicious. But here are some of my personal favorites: Tahitian Vanilla ice cream Chocolats de chocolats ice cream Turbinado Burnt Sugar ice cream Dark chocolate truffles Chocolate espresso torte The Seattle Times' Pacific Magazine has done a Fran Bigelow profile with some fine photos. She's been written up in a New York Times food section blurb (but I think they've missed out in not featuring her food in an article) and food mags like Food & Wine & sells at Neimanmarcus.com (why in heaven's name am I shilling for them?). So the snooty wealthy can enjoy her as well. This is not just Seattle's best, but some of the world's best! This post first appeared in my blog: http://www.richardsilverstein.com/tikun_ol..._worlds_be.html

Hi, This is only my second posting on this fantastic board, and though my eyes are bulging out from reading so much, I look forward to learning incredible things from so many experienced and talented people. Now, with that bit of scraping out of the way, I'll get on to my question; does anyone know where I can get whole unroasted cacao nibs? I've found a couple of sites on the web of resellers, at considerable price, I might add, and I'm looking for a source of perhaps Trinitario or good Forestero to experiment with. Any suggestions appreciated. Thanks, Tom