Has anyone had any experience with making chocolate covered cherries?
I made a batch for the first time, and though they appreaed well coated with chocolate, many of them have sprung leaks! I had the cherries quite cold when dipping them, and I was thinking the problem might have been the expansion when they warmed up? I’m not sure. Any advice?
Many of them leaked–didn’t count, but many.
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When making chocolate chip cookies, how do you adjust the recipe if you have extra large eggs?
I’m going to make Toll House Chocolate Chip cookies but I have 2 extra large eggs instead of just large eggs. Normally if I make it like that, the cookies turn out kinda flat and they don’t look right. How much should I increase the dry ingredients to make up for the larger-sized eggs?
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What is a good replacement for wax paper when making chocolate covered pretzels?
I read wax paper is best to place chocolate covered pretzels on while cooling. But I’m out of wax paper, and I don’t want to make the 40 min trip to the store to get some. Anyone know a good replacement? Would the pretzels be ruined if I don’t use wax paper?
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I’m making chocolate covered strawberries, and the chocolate is too thick. How do I thin it out?
I microwaved some semi sweet chocolate chips, and they turned out really thick. I added like 1-2 tablespoons. Can I add oil to make it thinner, or milk? Thanks
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Anyone have a good recipe for making chocolate candies?
I have an antique, metal, candy mold for making 49 square candies from a company called “King Kup.” I think the company is defunct now. I’d like to try making the chocolate candies. Anyone have good recipes for this? Warning: I’m a real novice at this whole thing. I’m not familiar with candy thermometers, (although I’m pretty sure you need one), so if you could recommend a good one, that would be great too. Any tips also would be greatly appreciated! Thanx!
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When making chocolate chip cookies can I substitute eggs with anything?
I’m making chocolate chip cookies and I don’t have any eggs. Is there anything else I can use?
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I’m making thin chocolate squares from a mold. Does it matter what percentage chocolate I use?
I want to make dark chocolate squares from high quality chocolate but it seems like my first attempts using those big trader joe’s bars melt fairly quickly when touched (even after freezing the mold for an hour). Is this because I’m using a high % chocolate or does that not matter when making chocolate molds? Any suggestions?
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What type of chocolate is used in making chocolate ice cream?
Cocoa? Melted chocolate?
Do you have a favorite recipe? Lay it on me!
I’m making chocolate ice cream for my own birthday.
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Making Fudge
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Have no fear of making fudge with these easy techniques. … how-to dessert chocolate candy recipe cooking
Making chocolate?
How hard is it to make chocolates? Anyone done it?
My boyfriend’s mum is having a hard time at the moment and she can’t have gluten. There aren’t many “nice” boxes of gluten free chocs so i thought it wouls be more personal to make some myself. (and i’m arty so making a pretty box n the choccy decoration won’t be hard)
Does anyone know any good recipies?
Thank you
She’s allergic to gluten… it’s in wheat I think
Not glucose… she can have that
Thank you
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