During the last Antarctic season a few people stumbled across a box of unopened Cadbury chocolate from 1992. It smells and looks fine, might sample it or just keep it as it's own little curiosity.

Used some of the Noshu white chocolate chips for baking to mould and sketch the ginger cat and it was actually pretty decent! I also used a delicious white chocolate ganache for the rest of the cake (used regular betty crocker box mix) but this is for my sister's birthday who is obsessed with ginger cats and potty humour. LMK if you want to receipe to the ganache

Like..to eat straight off the shelf lol sorry not for baking

I am trying to make dairy free chocolate for my friend who is lactose intolerant. But for some reason Google is refusing to show me recipes. I keep getting recipes for chocolate milk, peanut butter chocolate, or something else that isn't a regular chocolate bar. I hate the AI they are putting into the search engines. I miss when I could just look something up and get an answer.

I apologize that this is probably a really dumb question. I don't know why I'm not able to find the answers on Google. If anyone has a simple dairy free chocolate recipe that I could follow I would appreciate that. This is my first time making chocolate from scratch.

Habe they closed permanently does anyone know please? Website has been shut for a few weeks now.

Hi all, due to recent health changes with my family, I've had to adjust how I think about my baking. To be clear, this is "medical necessity" type stuff; there's some flexibility but the more I can reduce carbs and sugars, the more we can enjoy!

I'm not the world's most skilled chocolatier, but I've been reasonably successful in baking chocolates in the past—mostly melting down bars or baking chocolate, adding mix-ins, and re-tempering through seeding.

I don't mind exploring, but I also don't want to waste ingredients.

Here's my current idea:

I want to start with a block of unsweetened baking chocolate. I think this will allow me to have maximum control over the amount of sugar and milk added to the final result; and I think it will also allow me to seed effectively.

Then, I was thinking of adding almond milk instead of regular milk. We all like almond milk, but I've never done any almond milk chocolates, so I'm not sure if there's anything I need to adjust. I'm used to doing this by taste - but I think I just do 20% milk if I want an 80% dark chocolate right?

Finally, I was hoping to use the leftover powdered swerve sugar-free sweetener I have in the cabinet. If I use what's essentially powdered sugar, am I going to dislike the results? Has anyone tried it? I also have splenda at the house. I thought I'd just sweeten a bit, to taste.

Essentially, any problems I haven't anticipated in my plan? Any adjustments or things to watch out for?

A Korean cooking video is going around with a "vodka jam" recipe, equal parts cocoa powder and vodka, double that in powdered sugar, stirred into a paste, sealed and refrigerated for six months. It supposedly ends up as a glossy spread like whisky bonbon filling.

I posted it on a couple of cooking subs and got a mix of answers. Someone said they used to make it and it came out thick and boozy. Someone else said the "40 proof" claim falls apart once you account for dilution and it's probably closer to 10%. The most interesting theory was that it's the cornstarch in American powdered sugar slowly hydrating that gives the jam texture, not anything the cocoa is doing.

So I'm bringing it here because this is the cocoa sub. Would dutched vs natural cocoa make any difference sitting in alcohol that long? And is there any reason the cocoa butter in the powder would behave differently after months cold versus a few days? I've got a jar going and I'd rather understand it than just wait.

https://youtube.com/shorts/aYlO2v1TJZE

I'm sure some of you folks in this fine subreddit have read the Grub Street story (https://www.grubstreet.com/article/chocolate-hersheys-reeses-conspiracy.html). But as a 24-year-old, I haven't been able to tell the difference with Reese's and Hershey's in particular. For those older than me, how would you describe the difference? Be as adjective-heavy as possible lol

Museum De Chocolaite - Bruges

I've gotten into the habbit of making bonbons when I feel like it.

This is a shell of 70,5% cocao and a filling of 30% chocolate earl grey ganache.

Just finished making pumpkin spice caramel crunch Bon Bons. The chocolate is 66% cacao couverture chocolate and the caramel is made with pumpkin, heavy cream, glucose, sugar, butter and pumpkin pie spices. The crunch that I put inside the shell before I covered it with caramel is made with graham crackers, pumpkin spice and cinnamon.

I used to love Cadbury before they sold out. Lindt is ok. I'm looking for other chocolate bars that you can buy at your local shop etc

idk much about chocolate, so I need someone more knowledgeable than me to verify before I eat or throw it away 🫩😭 Thank you in advance!

Hubby wanted to go to World Market to get some of his Spanish ham, but I was more interested in the chocolate. I really wanted to get some of everything but decided on my usual (Ritter) and try a new one to me called Gnaw, and some Maeve candy cane since Christmas had thrown up all over the store already 🤣

Just finished some pumpkin spice caramel crunch Bon Bons. The chocolate is 66% Guittard Couverture chocolate and the caramel crunch is made with graham crackers, pumpkin spice and cinnamon.

Hey everyone, I’m new to this sub—honestly wasn’t sure if I should ask here or over at r/baking, but here goes anyway. In my country, it’s really hard to find good quality chocolate at regular grocery stores, and the few decent options out there are way too expensive for me.

While looking for a workaround, I stumbled upon pastry/baking chocolates (specifically Callebaut 823). From what I’ve read, it’s very high quality with minimal additives, and buying it in bulk makes it surprisingly affordable.

Can I just eat this straight out of the bag as a regular snack? Is there any noticeable difference compared to standard high-end eating chocolate?"

A high end Spanish potato chips brand made a 500g brick of chocolate designed to be melt in a pot for hot chocolate. ( price and details below)

Apparently quality these days means unexpected vomiting included.

Greek yoghurt with Cacao powder, cinnamon and medjool dates 3 large ones desert with a sprinkle of sea salt and handful of nuts. THANK ME LATER 😋 😋 😋

Honestly try it as a late night snack before bed it will to God taste heavenly

Does raw cacao powder 1 or 2 tablespoon spike blood sugar, will it cause diabetes in the long run

Drinking it putting in yoghurt smoothies