Chocolates » chocolate

What is the difference between a Chocolate Otter and Chocolate Tan Netherland Dwarf Rabbit?

admin — Mon, 02 Aug 2010 12:02:30 +0000

I haven’t been able to find any information regarding the difference between a chocolate otter and a chocolate tan netherland dwarf. Any help would be greatly appreciated. Links to photos showing me the difference of each would be great too. Do the Chocolate Tan Netherland Dwarfs have any white on their stomachs? Do Chocolate Otter Netherland Dwarfs have any orangeish coloring?
Thank you all for your answers! Great appreciation to you.

Tans have the wide band gene and otters do not. The wide band causes a lot of rufus which makes the belly, sides, nape of the neck, nostrils etc, appear to be orange. As randC stated they are both on the tan allele. Since otters are not wide wand they have the creamy white that he describes.

Chocolate otters should have some orange coloration at the edges of those areas described above. You can tell the diffence by the color of the belly. If it is cream it is an otter. If it tan it will be orange. Be leary of chocolate torted otters as they can look identical to a red.

How do you melt white chocolate into a cheesecake?

admin — Tue, 25 May 2010 05:40:23 +0000

So I’m making a raspberry white chocolate for some company tomorrow and I want to try and melt the white chocolate chips into the filling. Anyone who’s ever tried to melt white chocolate knows the results are less than impressive if you mess up. Any suggestions on how I can do this without my chocolate clumping or solidifying?
I’m making a raspberry white chocolate cheesecake*

Put the chips in a metal bowl (or something else that can withstand the heat) and carefully place over a pot of boiling water. This is the best way to melt any chocolate. Once melted and smooth, remove from heat and let cool very briefly. Then, slowly add to your filling.

How to get a rich chocolate colour in baking?

admin — Tue, 20 Apr 2010 04:22:54 +0000

I make a mean chocolate cake, but although it tastes great, it isn’t the dark rich chocolate colour that I love. Also, whenever I make chocolate icing, I never get the dark chocolate colour that I love just a pale cafe au lait colour. What am I doing wrong?

i am with the hershey cocoa powder, much deeper

How do I make a chocolate sauce?

admin — Sun, 18 Apr 2010 04:33:57 +0000

I would like to serve ‘chocolate kebabs’, but need chocolate that doesn’t set, kind of like they must use for a chocolate fountain. Does anyone what they add to the chocolate? How would I make it at home?

Easiest way is to melt a bar or 2 of 70% cocoa chocolate and whisk in a few tablespoons of vegetable oil or water.

What’s the difference between milk chocolate FLAVORED and milk chocolate?

admin — Fri, 16 Apr 2010 03:12:48 +0000

I bought two types of chocolate: milk chocolate flavored (said on package) and regular M&M’s milk chocolate. The milk chocolate flavored is cheaper then the one regular. I was wondering, is there a difference? or is milk chocolate flavored not real.

The stuff that’s milk chocolate flavoured might be artificially flavoured but more likely it just doesn’t have enough real chocolate in it to be called "chocolate". There are rules about what you can call food, and if there isn’t a certain amount of a certain ingredient in things, you have to say "flavoured" instead of calling it just chocolate. That’s why the "flavoured" one is cheaper. It doesn’t have as much of the real thing. Licorice is often like that, if it doesn’t have enough real licorice in it but has another flavouring instead or as well. There are things that are called "cheese spread" which can’t be called cheese for the same reason.

Hot Chocolate – Emma

admin — Thu, 15 Apr 2010 07:27:25 +0000

music

Duration : 0:3:50

[youtube IFYOHrwi-W8]

Chocolate covered pretzels, chocolate is always too soft?

admin — Wed, 14 Apr 2010 03:01:57 +0000

Whenever I melt semi-sweet chocolate chips for anything (this time it happened to be chocolate covered pretzles), I add oil because this is what my mom always did. She always told me this keeps the chocolate from burning and getting clumpy. Problem is no matter how cold it gets or how long I leave it to set, it still is REALLY soft and melts all over your hands! Am I adding too much oil? Do I even need to ~add~ oil when melting chocolate?

You don’t need to temper semi-sweet chocolate. In most grocery stores they have a chocolate bark you can buy and it’s perfect for chocolate covered pretzels. My son made these when he was in school and sold them. He used the pretzel rods. It’s about $2.79 for a block of this bark. Look for it in your cake mix area.

Carolina Chocolate Drops “Cornbread and Butterbeans”

admin — Mon, 12 Apr 2010 06:14:06 +0000

Carolina Chocolate Drops performing “Cornbread and Butterbeans” at WDVX’s Blue Plate Special. For more information on Carolina Chocolate Drops please visit www.carolinachocolatedrops.com. For more information on WDVX’s Blue Plate Special please visit www.wdvx.com.For more Blue Plate Special videos please visit www.knoxnews.com/blueplatespecial

Duration : 0:3:52

[youtube 1xOxHyTP91c]

How are the chocolate objects made?

admin — Mon, 12 Apr 2010 04:04:19 +0000

You know many people are doing chocolate or sugar objects like tables, windows, or little things like globes. But how do they make them? Sugar is just a powder, how do they make it solid?And the same for chocolate, how do they make them? I’m trying to do some objects out of chocolate and sugar, but I don’t know how! Can you tell me if you know?

You can buy chocolate molds from a party store or a bakery store, even a kitchen store. You need to melt the chocolate. you can do this by putting the chopped up chocolate with two or three tablespoons of butter in a glass bowl and bringing a saucepan with water up to a boil. Set the glass bowl over the boiling water and stir the chocolate..it will melt pretty quickly. The bowl of chocolate should NOT touch the water..just sit overtop it. You can then take the melted chocolate and pour them into the molds. I would spray the molds with Pam or a cooking spray first. As far as sugar, it depends on what you are trying to make. You can find a candy recipe on the net, you’ll need a candy thermometer. The temp of the candy depends on whether it’s hard or soft. The higher the temp..the harder the candy. Good luck!

Can you substitute chopped chocolate chunks for chocolate chips?

admin — Sat, 10 Apr 2010 04:22:17 +0000

I couldn’t find chocolate chips in my local supermarket. And i needa make chocolate chip cookies for tmrw. Can i substitute them with chocolate chunks i cut from a bar of chocolate?

Will it taste the same? Look the same?
If it will become too sweet, (cuz i bought it already) can i subtract the amount of sugar i add into the cookie dough?

Yes you can, and in fact I prefer to make my chocolate chip cookies this way! I usually break the choclate into pieces and then put them into a plastic bag and bang them with a rolling pin a bit to break them up a bit further. I like some chunky bits and some smaller bits. As usual, I just stir them into the cookie mixture at the end.

I wouldn’t subtract any sugar but as this will change the way the cookie dough mixes and bakes.