I’ve noticed that when I melt chocolate for chocolate molds or other treats, after a few days or so the chocolate gets spotty. It’ll start looking like really old chocolate and more importantly, the taste isn’t as great as it was initially. I just want to know if anyone can suggest an extra ingredient that can avoid this issue. Thanks!
You need to temper the chocolate. It is simple and will eliminate all these problems. This is how I do it and I have no problems.
Using a candy thermometer melt the chocolate in a double boiler over hot (not boiling) water until it reaches 115 to 125 F. Let the chocolate cool completely and then reheat to molding or dipping temperature – usually between 80 and 90 F. Keep the thermometer in the chocolate so you can adjust the temp as needed.
Also make sure you are buying good quality molding chocolate.
I am going to make a souffle and it calls for milk chocolate. What brand should I buy? Also, it uses dark chocolate, what brand of that should I buy?
nestles or hershey brands
I am in search of a perfect chocolate truffle recipe, one that is easy, and one I can add some liquor to!
I am having trouble making the ganache set.. it leaves the truffles really really soft.
Any advice or recipes will be much appreciated! Thank You!
Well ti depends what you think the perfect truffle is. But here is a recipe! Hope you enjoy it 
Chocolate Truffles
Makes: 20
Ingredients
* 225g good-quality dark chocolate, broken into small pieces
* 175ml double cream
* Icing sugar, to dust
* Cocoa powder, sifted, to roll
Method
1. Place chocolate in a large mixing bowl. Place cream in a saucepan and bring to the boil, then immediately pour over chocolate. Mix until chocolate has melted. (This is called a ganache.) Set aside at room temperature, covered, for 1-1 1/2 hours to cool completely and until set. Use a teaspoon to spoon out bite-sized pieces. Dust your hands with a little icing sugar to prevent them sticking and roll mixture into balls in the palm of your hands. Roll in cocoa; serve with coffee.
i am goingto make some gifts using baby food jars filling with treats then using fabric tie witha cute ribbon instead of a lid….I thought hot chocolate mix with small marshmallows will be cute but what other ideas can I use??? It has to be something single serving since the size is quite small. I also am making small tags with construction paper and a whole punch to label the ingredients and tie onto the ribbons:) Thanks
I like the idea of bath salts….keep the ideas rolling, I have 8 0z jars too I forgot about those
I would suggest a nice home made jam or marmalade would be nice.
Use the screw top lid to prevent leakage and then use the fabric and ribbon for decoration.
I was sent a small jar of dried soup mix done like that, and it looked so pretty that I have used the soup mix and kept the jar and cover, and use it as an ornament.
Also it would be nice if I could make it myself
Land o Lakes has packets that are different flavors that are my absolute favorite. I serve them at home around Christmas and cold weather and the Hazelnut and Carmel are all time favorites here. You should try them. There are about 8 or more different flavors. Would be good in a cheescake shoppe.
I want to buy a Belgian Dark Chocolate, but I dunno what’s the best brand. Can anyone tell me? and I just want plain dark chocolate (I don’t want the ones with hazelnut or anything like that).
Someone mentinoned Godiva isn’t Belgian. Is that true?
Allow me to copy here the information regarding chocolate the Belgian government has on its website:
Belgian chocolate is famous worldwide. Combined with the skill of our master chocolate-makers, it is one of the symbols of Belgian quality the world over.
Its reputation is undoubtedly owed to a tradition born of the strict legislation governing its production. Thus for example, even since a European directive has allowed the use of 5% vegetable fats other than cocoa butter, most traditional chocolate-makers remain faithful to the "100 % cocoa butter" rule. A quality label called "ambao" has even been created to protect that quality standard.
Chocolate is practically part of Belgium’s national identity. Most Belgians, for example, feel a real emotional bond with "Côte d’or" and its elephant, the name of the shop set up in Brussels by Charles Neuhaus in 1883 and which, for many years, has embodied the African reveries of whole generations sailing, in their dreams, to the Gold Cost (Côte d’Or, present-day Ghana). But those big firms such as Callebaut, who made Belgian chocolate so famous, have, since then, been incorporated into trans-national companies with their global recipes. However, many chocolate-makers (such as Galler, Guylian, Godiva, Leonidas, Marcolini, Corné and Jacques) have managed to maintain the exceptional standard of quality of Belgian chocolate and to let the whole world benefit from it.
The most widely-travelled Belgian specialities undoubtedly include "pralines": individual filled chocolates. They were invented in 1912 by Jean Neuhaus. Today, "pralines" come in hundreds of different forms. They are even classified into families: there are, among others, "manons", those with fresh cream, praline-filled ones, with marzipan, with liqueur and even truffles. To protect the delicacy, a special packaging was even patented under the name of "ballotin" (little box). Since then, "ballotins de pralines" have travelled the length and breadth of the world.
What is the finest chocolate sold?
The Chocopologie by Knipschildt
Costs $2,600 per pound =P
There’s also :
Noka Vintages Collection- $854/pound
Delafee- $508/pound
Godiva "G" Collection- $120/pound
Richart- $120/pound
Pierre Marcolini- $102.50/pound
Debauve & Gallais- $94/pound
Chuao- $79/pound
Richard Donnelly- $75/pound
Vosges Haut Chocolat- $69/pound
La Maison du Chocolat- $65/pound
Michel Cluizel- $65/pound
Jacques Torres Chocolate- $50/pound
i’m not sure what type of chocolate you need to use to make molds, or how expensive it will be? I want to stay in budget, but i also want my guests to have something nice. did i say i have 250 guests.. if anyone knows of any ideas, of inexpensive favors please help
You want to go to a candy supply store or find one online and get candy melts. It will actually be cheaper to buy it there than at the supermarket. The last time I bought them I think I paid around $13 for a 5 lb bag (at the supermarket you will pay $3 or more for a 10 -12 oz bag) you can also get all the bags and candy molds and twistie ties you will need and you will also be able to browse around and maybe get other ideas that you might like even better and there will be someone there to ask questions if you have any.
Good luck
What percentage of an item’s MSRP does it cost to buy that item wholesale?
Also, how much quantity do you usually have to buy?
I realize this varies a lot depending on product, so let’s say for example a 5 oz chocolate bar that sells retail for $1.25.
Thanks to all who respond.
On a related note, does anyone know a good online resource on wholesaling?
check salehoo
http://www.salehoo.co.nr
The chocolates that Geum Jan Di gave Gu Jun Pyo as a present. I want to make the same kind for someone special, too. Please, find me a recipe!
I know what you’re talking about, but I don’t think there is a separate recipe for the ones from the show.
My suggestion is to try making decoration chocolate (in white) and make plain dark chocolate and decorate/make your own!
http://www.cdkitchen.com/recipes/recs/33/Chocolate_Decorations47832.shtml
Sorry I can’t be of more help… Good luck!