When tempered correctly, the best chocolate will have a silky texture that doesn't melt in your hands. You can test the ...

there are a few other ingredients incorporated into the baking chocolate and the most important one is cocoa butter which ...

Most of us grow up hearing that white chocolate isn’t “real” chocolate (or at least, I did). But I always remember wondering ...

Few pairings are more classic than wine and chocolate. Here are several wine varieties to pair with dark chocolate, according ...

Bittersweet chocolate with about 70 percent cocoa solids is ideal. And since a lot is used, opt for good-quality chocolate.

This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans). In the labelling of chocolate the cocoa solids generally include the cocoa butter - it's ...

The chocolate liquid then gets processed into two components – cocoa butter and cocoa solids. The two products most vital to chocolate production come from this cocoa paste. Cocoa powder is ...

In a cocktail shaker, combine the gin, crème de cacao, and cream. Fill the shaker with ice ... Cook, swirling frequently, ...

That’s hot cocoa. Some packets have spices in them ... or even a fudgy style sauce — the important part is that it’s melted solid chocolate and doesn’t typically have added sugar.