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i want to make eatable baskets can i use any chocolate. And i use Chocolate Chips.
Put it over a pot of water which is a couple of degrees (F) hotter than the chocolate.
Alternatively, put it on a plate warmer or heating pad set to low.
(Stir occasionally to prevent the sides from cooling.)
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∙ 10y ago
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∙ 15y agoTo stop chocolate from melting too quickly, you have to put it in a fridge. If the chocolate has already started to melt it will stay in that shape once you've taken it out of the fridge, but it's a good way of keeping the chocolate as a solid! A slow way to melt chocolate is actually to heat some cream up and add the heated cream to the broken up chocolate and it melts perfectly. Alternatively put it on a fondue stand with a little tea light and it will slowly melt - or put a bowl in luke warm water.
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∙ 14y agoThat's kind of hard. You could try baking at a lower temperature, or for a shorter amount of time so the chips don't have time to fully melt. Otherwise, if possible, add the chips after the product is doen baking and has cooled off. You can't. The melting point of most chocolate is around 100 degrees fahrenheit. Baking cannot begin until over 200 degrees.
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∙ 13y agoits simple.to stop sugar from clumping keep it away from liquids.liquids will wet the sugar and the sugar crystals will stick.then when it dries it becomes a clump.also,just in case,alwways mix and MASH [if u wanna waste time,sift] the sugar.
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∙ 14y agoMake sure that the heat is steady and even, and stir the chocolate fairly regularly.
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∙ 14y agoput in the fridge, or can even put it in the freezer if you want... :/
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∙ 12y agoRefrigerate the chocolate, and make sure to keep it out of the sun.
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∙ 11y agoKeep it below its melting temperature.
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Can chocolate squares be substituted for chocolate chips?
Sometimes, but it depends on what materials are being used exactly. If taking out Baking Chocolate squares, you have to use baking Chocolate Chips, not just average chocolate chips or else the recipe will not be correct. Another view: I've found that choc. chips usually substitute pretty well for chocolate squares. Just keep in mind that most chocolate chips are "semi-sweet" while chocolate squares may be "bitter-sweet" or completely "unsweetened." If the recipe calls for unsweetened squares, your product will turn out rather sweeter than the recipe intends. If you look on the chocolate chip package, you may find the equivalent listed.
Can you use semisweet chocolate chips in place of semisweet baking bar?
yes you can use be careful it will be less semisweet though so keep that in mind.
How do you keep chocolate from melting without a refrigerator?
You eat it!
Can chocolate chips be substituted for chocolate squares?
Sometimes, but it depends on what materials are being used exactly. If taking out baking chocolate squares, you have to use baking chocolate chips, not just average chocolate chips or else the recipe will not be correct. Another view: I've found that choc. chips usually substitute pretty well for chocolate squares. Just keep in mind that most chocolate chips are "semi-sweet" while chocolate squares may be "bitter-sweet" or completely "unsweetened." If the recipe calls for unsweetened squares, your product will turn out rather sweeter than the recipe intends. If you look on the chocolate chip package, you may find the equivalent listed.
What is difference between chocolate chip and chocolate morsel?
"Chocolate chips" are generally used to make chocolate chip cookies, also known as Tollhouse cookies. They are specifically made to keep their shape in the heat of the baking process. This is done by using waxes and other extra solidifying ingredients. Chocolate morsels, however, are more natural chocolate and will melt when baked. They will, of course, solidify again when cooled but will not have kept their original shape.
How can you keep a chocolate covered vitamin from melting?
by sticking it into the freezer until it's time to take it
How can I convert choc chips to choc squares?
If you want to convert chocolate chips to chocolate squares, you can roughly estimate that 1 cup of chocolate chips is equivalent to 6 ounces of chocolate squares. Keep in mind that the shape and size of the squares may vary, so it's best to measure by weight for more accurate results.
How do you keep chocolate from melting without using a fidge?
You can add some cooking wax to the chocolate.
Who invented the chocolate chips cookies?
Ruth Graves Wakefield invented the first chocolate chip cookie ever when in 1937 she was in the Tollhouse Inn making butter do-drop cookies, when she decided to chop up a Nestle® chocolate bar and put it in the dough. She expected the chocolate to melt in the dough while baking. (Keep in mind this was NOT homemade chocolate.) Eventually, the Tollhouse chocolate chip cookie became a success, and people couldn't get enough of them! Ruth then signed a contract with Nestle saying that they could put her recipe on the back of their chocolate bar, and they'd give her a lifetime supply of chocolate. The chocolate bar seemed to be too hard to cut, so Nestle came out with semi-sweet chocolate morsels, or chocolate chips. They put Ruth Wakefield's recipe on the back of the bag. The chocolate chip cookie was indeed an accident.
Does unsweetened baking chocolate go bad?
Yes, unsweetened chocolate can go bad in two ways: 1) Developing chocolate bloom (safe to eat, just unattractive) 2) Developing mold (Don't eat) You will know instantly just by looking at it if either of these two problems has affected your baking chocolate. Otherwise, baking chocolate will keep indefinitely, though it will lose its characteristic chocolatey flavor and scent over time, eventually becoming tastless (though still edible) after a year or two. For good results, it's recommended that you not keep baking chocolate longer than 6 months, for although it will begin to lost flavor sooner than that, unless you are a connoisseur or baking for a connoisseur, it's not very noticable. The best way to store your chocolate, baking or otherwise, is in a cool, dry place away from heat or light. Storing in the refrigerator is not recommended as chocolate will absorb any nearby scents, affecting flavor. Additionally, refrigerating or freezing good-quality chocolate will negatively affect the quality of the chocolate, not to mention will most likely also cause your chocolate to bloom.
Is instant hot cocoa the same as cocoa?
Baking cocoa has no sweetner in it. It's extremely bitter. Chocolate cocoa is generally in a mix and already has sugar and the like. It's meant for drinking and not baking. Also Baking chocolate has more of the cocoa fat in it. Drinking cocoa has been processed to remove much of the fat.
When Dipping cookies in melted carob chips how do you keep the carob looking dark and shinny after it dries?
I f you mix the carob with vegetable oil while melting it, it should stay shiny even after it dries.
