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Chocolate
Milk chocolate, dark chocolate, chocolate chips, chocolate ice cream... Chocolate has been a favorite confection throughout the ages. Ask or answer questions about this sweet treat.
4,682 Questions
What countries is chocolate from?
Africa
Africa is a continent not a country. Chocolate cmes from Mexico and other Central and South American countries.
What do chocolate bunny rabbits taste like?
They taste the same as any other chocolate would. Most chocolate bunnies tend to be milk chocolate, and some have milk chocolate or dark chocolate accents like eyes or bows, for example. They taste similar to how a chocolate bar would, or how chocolate chips taste. The only major difference is that the chocolate bunny may be a firmer consistency due to being molded into such a shape as a bunny.
Is there a supermarket brand of Dutch press cocoa?
Well... I'm from Holland. The only one I can think of is "Verkade".
Good luck!
How do you make milk chocolate?
In the US, you just add some chocolate syrup (Hershey's, Bosco) or Ovaltine to your milk. Some other mixes include Malted Milk flavoring.
A basic recipe combines lemon juice and cholcolate chips with a small amount of vanilla, and this is blended into milk.
From like water for chocolate who is Chencha?
Chencha is the servant of the family De la Garza. and she also the closest friend tita has after nacha died....
Cacao nibs are shelled & roasted cacao beans. They have a crunchy texture with a chocolate-y flavour.
Can you use semisweet chocolate squares in a recipe that calls for bittersweet chocolate?
If you do some simple searches on Google you will find that the terms bittersweet and semi-sweet are used almost interchangeably in several recipes calling for chocolate. If you want the technical answer as to the differences between the two, bittersweet typically contains less sugar than its counterpart. In the end, however, the choice all comes down to personal preference in most baking recipes. Many chefs within the industry as well as your homegrown baker-cook fashion recipes depending on their own personal preference in properties of chocolate. The only real time this becomes a factor is in recipes where fat or sugar content affects the overall outcome of the recipe I.E. fudge, chocolate sauces or ganache, ice cream, etc... Also, take into account the intended form and shape of the chocolate. In a recipe where semisweet chocolate is called for, typically the intended form to be used is chips as opposed to squares. If all you have is squares though, a quick stint in the freezer and a wallop from a meat tenderizer or food processor will produce a similar outcome in the finished recipe.
Science Experiments with chocolate?
Testing different brands of chocolate to see which one melts quicker.
Can Coco Pops be used in the Rice Crispy treats in place of Rice Crispies?
If you like chocolate, I don't see why not. Just follow the rice crispy recipe with cocoa crispies instead.
What kind of people grow chocolate?
You don't grow chocolate, you manufature it from the coco bean grow by farmers....
What does cooking chocolate contain?
cooking has the same ingredients as normal chocolate but cooking chocolate does not have as much sugar
