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/ck/ - Food & Cooking

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>> No.10385527 [View]
File: 440 KB, 1200x934, Chocolate(bgFFF).jpg [View same] [iqdb] [saucenao] [google]
10385527

>>10385507
How does it feel to be so incredibly misguided?

>> No.10042289 [View]
File: 440 KB, 1200x934, Chocolate(bgFFF).jpg [View same] [iqdb] [saucenao] [google]
10042289

update:
https://en.wikipedia.org/wiki/Antioxidant

>> No.8966809 [View]
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8966809

>>8966482
Chocolate.

>> No.7866359 [View]
File: 440 KB, 1200x934, Chocolate(bgFFF).jpg [View same] [iqdb] [saucenao] [google]
7866359

What is the most delicious chocolate bar you've ever tasted?

>> No.7243543 [View]
File: 440 KB, 1200x934, ChocolateA.jpg [View same] [iqdb] [saucenao] [google]
7243543

>> No.6861701 [View]
File: 440 KB, 1200x934, ChocolateA.jpg [View same] [iqdb] [saucenao] [google]
6861701

Whats the difference between semi sweet chocolate and regular dark chocolate?

>> No.6092797 [View]
File: 440 KB, 1200x934, Chocolate.jpg [View same] [iqdb] [saucenao] [google]
6092797

Alright, so this has been bothering for a while lately.

Mom asked me to prepare some chocolate mousse for new years. The recipe goes:

30 grams chocolate
1 tbsp butter
2 tbsp all purpose cream
1 egg yolk

Yeah, I know there are better out there, but this is the one I've been doing. My problem is: how do you get it to be more solid? For the past couple of times I've been cooking this thing the result has always been a liquid chocolate. Its edible, and it tastes just fine, but freezing it doesn't change its state at all. The one time I was able to make the chocolate solid was on the very first try, but for some reason I lost that technique.

Any ideas?

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