How much chocolate do I need to buy for a chocolate fountain?
Q. I borrowed it from a friend for a birthday party. There will be about 75 kids there, ages 12-14. How much chocolate do I need to keep it flowing for a 3-4 hour party? Also, what kind of chocolate should I buy? The instructions say that Belgain chocolate is the best but I live in a very rural area and can't find it out here. Milk chocolate or semi-sweet, maybe?
Asked by Cleaninglady - Thu Aug 30 10:20:06 2007 - - 9 Answers - 0 Comments

A. Like maybe 10 gallons?
Answered by Steven A - Thu Aug 30 10:22:37 2007

What type of chocolate should I use to make a ganache?
Q. I heard it's bittersweet chocolate but will it make the ganache sweet? Is it okay to use milk chocolate? What if you mix milk chocolate and bittersweet chocolate together? I have a bar of chocolate that's 70% cocoa.
Asked by droplette - Fri Nov 23 04:13:04 2007 - - 3 Answers - 0 Comments

A. semi sweet is used but you can mix chocolate. The ganache might be a little softer due to the milk chocolate but still be fine.
Answered by Iris R - Fri Nov 23 09:06:42 2007

How do you make chocolate stick to brittle?
Q. I having been making a cashew brittle over the holidays and decided to add a chocolate base. I melted milk and dark chocolate together and spread it out on the flat side of the brittle after it had cooled. Once the chocolate hardened and I went to break up the brittle, some pieces of the chocolate stuck, and some didnt. I dont know what made it stick on some and not on other pieces, so im just wondering if there's anything that I need to do to make more of it stick, or if thats just how it is. I slowly micorwave melted the chocolate and I had it outside cooling (so it may have still been cool, but had been inside for a little while) Also, what can you use in the chocolate, so that its doesnt melt so quickly when touched (similiar… [cont.]
Asked by Bluejacket - Wed Dec 27 20:25:39 2006 - - 2 Answers - 0 Comments

A. Maybe oils in the brittle were preventing the chocolate from sticking, or you didn't let it cool enough. You can also try breaking the brittle first and dipping the bigger pieces in chocolate rather than extrta layer. If you want that extra layer, try pouring it on the rough side of the brittle, it may work better. Paraffin is an ingredient in chocolates, I've seen it in recipes before on candy making.
Answered by Hawkeye4077 - Wed Dec 27 21:04:21 2006

Is there a difference between the chocolate in a chocolate fountain and chocolate fondue?
Q. i was wondering if the chocolate in a chocolate fountain is just chocolate fondue. or is there a difference? this would really help 10 pts to best answer. again is the chocolate on the fountain just chocolate fondue or is it different? thanks! thanks now is there a difference between melted chocolate and chocolate fondue?
Asked by cookies! - Wed Jan 21 21:42:46 2009 - - 5 Answers - 0 Comments

A. chocolate is chocolate. =)
Answered by Coneg(: - Sat Jan 24 16:35:11 2009

How many chocolate chips are equal to 6 squares of semi sweet baking chocolate?
Q. Im making some treats for the superbowl but couldnt find one of the ingredients , bakers semi sweet baking chocolate. Instead i bought some semi sweet ghirardelli baking chocolate chips.How much chocolate chips will i need to make it equivalent to the 6 squares? Thanks for the fast response!
Asked by Unavailable - Sun Feb 3 18:26:32 2008 - - 4 Answers - 0 Comments

A. You'll need 1 cup of chocolate chips. Send some of those treats this way, please.
Answered by braingamer - Sun Feb 3 18:41:07 2008

Whats the difference between soy chocolate milk and regular chocolate milk?
Q. I hate reagular chocolate milk but I love chocolate soy milk and it's the other way around with white milk. I just want to know whats in soy chocolate milk thats different than regular chocolate milk.
Asked by Alex*<3 - Thu Jun 26 00:17:58 2008 - - 13 Answers - 1 Comments

A. Soy chocolate milk is made from soy. Dairy chocolate milk is made from real milk, probably from cows, although I see no reason goat's milk could not be used.
Answered by metstennis - Thu Jun 26 00:22:00 2008

Does anyone know any good recipes with chocolate?
Q. My favorite right now is one called death by chocolate. This is how you make it. You get a bowl, and you put in a layer of chocolate pudding. Then a layer of chocolate cake. (No frosting!) Then another layer of chocolate pudding. Then another layer of chocolate cake. (Again no frosting!) Then you put on a layer of whip topping. Then you sprinkle it with chocolate sprinkles. Mmmm very good. But does anyone have any other good chocolate recipes?
Asked by CeCi - Wed Jul 5 11:55:33 2006 - - 10 Answers - 2 Comments

A. Hello. - Thank You for the Recipe. Link Below. Have a nice day. :)
Answered by Rebel - Wed Jul 5 11:59:11 2006

What kind of chocolate should i use to drizzle on top of a cake?
Q. I am making a cake covered in buttercream frosting but i want to drizzle the top with chocolate. If I use chocolate chips, won't the cocolate harden once it cools? I want the end result of the drizzled chocolate to be shiny and not hard. What kind of chocolate should I use? Chips? Ganache?
Asked by melissalyn05 - Mon Mar 26 18:00:50 2007 - - 9 Answers - 0 Comments

A. use a double boiler and melt bitter sweet chocolate for your drizzle
Answered by thetravelinggardener - Mon Mar 26 18:05:24 2007

What is the difference between chocolate and dipping compound flavored chocolate?
Q. I hear that both are chocolates but when I research it. The sites are bias and try to sell both chocolates. All I know is I want some great chocolate for the people I love. I want them to have a great experience with my new chocolate fountain.
Asked by ChocoFan - Fri Jul 25 09:47:21 2008 - - 6 Answers - 0 Comments

A. Well dipping compound is offered as a substitute for chocolate. It doesn't taste, smell, or feel anything at all like chocolate when consumed. Dipping compound may be cheaper and you don't have to temper with it but it still is the lowest of the low when it comes to eating or using it. I don't recommend it for chocolate fountains or fondue cause its disgusting. And even though you have a buck or 2 I don't think anyone will think "Wow that is the best tasting dipping compound I ever had!"
Answered by Theresa - Wed Jul 30 13:21:50 2008

Has anyone used a chocolate fountain for cheese?
Q. I'm planning to have a chocolate fountain at my wedding, and I also want to do a cheese one. I know that some places that rent fountains provide cheddar cheese ones, but I'm planning to buy smaller fountains instead, so I need some help as to what to put in it. I've bought a Rival one (holds 3-5 lbs of chocolate), and I've heard that it can be used for pretty much anything (hot sauce, BBQ sauce, carmel sauce, etc.), but I need some details on how to do cheese. What kind of cheese should I try? I'll be testing it before the wedding anyway, but need some ideas. I don't want to use standard "cheese fondue" stuff, as it's a bit too sharp. I saw Velveeta suggested somewhere, but I don't know if I'd need to add oil, or if something else would… [cont.]
Asked by Amanda - Thu Dec 28 17:18:13 2006 - - 9 Answers - 0 Comments

A. I haven't used cheese in my chocolate fountain, but I intend to try it. A quick search resulted in tons of sites that have specific recipes, although it seems to be 1 or 2 recipes per site. (no big list sites) I've linked one that sounds tasty below using Velveeta (which is so smooth, it will probably look the prettiest). There are lots of others using "real" cheeses and cutting them with water, wine, salsa, cream...lots of options. We used the chocolate at our Christmas open house and it was a HUGE hit. I'm sure having 2 at your wedding reception will be Over The Top!! Best Wishes to you...and have lots of napkins :) Ay yi yi! Chipotle Cheese Sauce 3 lbs Velveeta cheese, cut into small cubes 6 cups heavy cream Pinch of crashed… [cont.]
Answered by onenonblonde - Fri Dec 29 02:38:37 2006

What would you consider chocolate as? Would you say that chocolate is a candy, and why?
Q. A friend and I are having a debate on whether chocolate is a candy, in the dairy category, or in its own individual category. I would like an honest opinion to go to our voting poll please or a scientific opinion. If possible more reasons why chocolate is a candy. The side I am on in this debate, is the side that thinks chocolate is a kind of candy. Please strengthen my opinion or explain why chocloate wouldn't be a candy. Thanks.
Asked by Nikki-dayo - Fri Apr 6 13:17:16 2007 - - 3 Answers - 0 Comments

A. I think chocolate is a candy because it's sweet and it's also sold in the CANDY asle. I also think chocolate could be it's own category because there are so many diffrent products with chocolate in them. Hope this helps!
Answered by hotrachelle1 - Fri Apr 6 13:27:45 2007

Can I make a chocolate cake with white cake and baking chocolate in squares?
Q. I have white cake mix. I have chocolate baking squares. Can I harness their power with my laziness and make a chocolate cake? How much chocolate should I use?
Asked by lady_macbeck - Thu May 22 17:51:55 2008 - - 2 Answers - 0 Comments

A. Sure. It will be a little richer than a regular chocolate cake, but thats not a bad thing. Use 3 squares. Melt them in the microwave or over a double boiler and let it cool just a little. Mix into the completed batter,bake as directed, and it should be good.
Answered by bebe75204 - Thu May 22 18:02:07 2008

What is the best small town chocolate maker in the United States?
Q. My dad's favorite chocolate maker went out of business, so I'm looking for new ideas. We don't like dark chocolate, just milk chocolate. I especially want businesses with variety and lots of chocolate with nuts. I love Gardiner's chocolates in Pennsylvania (peanut butter meltaways are to die for), but I'm looking for others to try. I'm especially looking for older businesses that might make the kinds that my dad likes. Thanks.
Asked by jennaanders - Sat Jun 13 18:28:14 2009 - - 3 Answers - 0 Comments

A. old monmouth chocolates in freehold nj is good
Answered by Rkc - Sat Jun 13 18:38:46 2009

Why do people say chocolate is harmful to dogs?
Q. I have a toy poodle. He LOVES chocolate. He has opened presents with chocolate in them, he can even open hershey kisses without eating the wrapper. I even give him chocolate ice cream but nothing ever happens. Is it just the type of dog or does chocolate actually do nothing to dogs?
Asked by Packerfan22 - Thu Jun 14 15:10:58 2007 - - 31 Answers - 1 Comments

A. We've all heard it, "Don't give your dog chocolate it will kill him". We'll how true is it you're probably wondering. Do I have to rush him to an emergency vet if he ate one of my M&M's? The truth is chocolate contains theobromine that is toxic to dogs in sufficient quantities. This is a xanthine compound in the same family of caffeine, and theophylline. Toxic Levels The good news is that it takes, on average, a fairly large amount of theobromine 100-150 mg/kg to cause a toxic reaction. Although there are variables to consider like the individual sensitivity, animal size and chocolate concentration. On average, Milk chocolate contains 44 mg of theobromine per oz. Semisweet chocolate contains 150mg/oz. Baker's chocolate 390mg/oz. Using… [cont.]
Answered by Carrie S - Thu Jun 14 15:15:06 2007

How do you melt chocolate and set it to create chocolate pieces?
Q. The question is vague, so I want to ask pretty much how to create chocolate pieces. I have read books where people melt chocolate, add either coffee/milk/sugar to the melt, and pour it into little tins where it cools and sets and is essentially chocolate pieces. Does anyone know how to do this, have any measuring amounts, or have done anything like this that can give me some advise?
Asked by laneydm - Sun Jun 14 01:00:19 2009 - - 4 Answers - 0 Comments

A. Chocolate molds these days are usually made of plastic. You can find them at some quality kitchen stores (like Sur la Table). You can also find some at larger craft stores. They'll be in the same general area as the cake decorating supplies. Please note: you generally don't want to add sugar, coffee, or milk to melted chocolate. If you want to flavor plain chocolate, it's better to use food-grade oils. Adding sugar and milk is usually done to the processed cocoa beans to make chocolate in the first place. You might also be thinking of ganache, which is the filling inside of truffles. It is made of cream, chocolate, and flavorings. Molded chocolates are sometimes filled with ganache (it's made slightly differently from the ganache that… [cont.]
Answered by Julia S - Sun Jun 14 01:24:29 2009

How do you make chocolate cream icing, for chocolate cake?
Q. I LOVE chocolate cream, and tried to make it once, in order to put it on a chocolate cake, but it came out all buttery and no joy, and tasted rather horrible. Does anyone have a surefire way or recipe to make proper, tasty, rich chocolate cream/soft icing?
Asked by Anony Mouse - Tue Jun 3 20:20:31 2008 - - 5 Answers - 0 Comments

A. I use this on my chocolate mousse torte. It dries quickly and is shinny very nice viennese glaze 4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar 2/3 cup heavy cream 3 TBSP powdered sugar 1/4 tsp vanilla In med pan over low heat Combine chocolate bars, heavey cream, and powdered sugar Stir untill mixture is smooth Add vanilla Transfer to small bowl Cool to room temp Pour over cake
Answered by cookingkay1955 - Tue Jun 3 20:30:22 2008

How to make melting chocolate (like the chocolate chips) out of cocoa powder?
Q. I am trying to figure out how to use cocoa powder to make a meltable chocolate. Like the kind you melt the chocolate chip to make chocolate covered pretzels or cherries etc.
Asked by Lorie - Thu Dec 14 17:56:29 2006 - - 5 Answers - 0 Comments

A. I agree with the above poster. Even if you could make a 'liquid' chocolate using cocoa powder (and I'd suggest oil as well) I don't think it would taste very good.
Answered by gojenni714 - Thu Dec 14 18:08:10 2006

What's the difference between milk chocolate FLAVORED and milk chocolate?
Q. 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.
Asked by Cutiepie777 - Tue Apr 13 22:17:43 2010 - - 3 Answers - 0 Comments

A. 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.
Answered by Karen L - Wed Apr 14 00:12:20 2010

What is the difference between a Chocolate Otter and Chocolate Tan Netherland Dwarf Rabbit?
Q. 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.
Asked by authenticheather - Wed May 26 21:12:42 2010 - - 2 Answers - 0 Comments

A. 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.
Answered by Apollo Rules - Wed May 26 22:09:55 2010

What ingredients in chocolate make it melt faster than others?
Q. I am doing a science fair project and need some research on why one chocolate would melt faster than others. P.S. I used milk, dark, and white chocolate. Dark chocolate melted the fastest.
Asked by nancygetsit - Sat Feb 23 11:32:25 2008 - - 1 Answers - 0 Comments

A. It pretty much depends on how much cocoa butter is in the chocolate. The more cocoa butter the longer it takes to melt the solid into a liquid form. Dark or bakers chocolate has less cocoa butter than milk chocolate. Here is a breakdown of types of chocolate and their makeups Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture. * Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, [cont.]
Answered by n0cturne74 - Sat Feb 23 12:06:13 2008