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What happens when??? - Page 2

post #16 of 43
7/1/10 at 6:07am
icon_biggrin.gif Amen sista!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #17 of 43
7/1/10 at 6:30am
Quote:
Originally Posted by KHalstead

Here's the thing with chocolate and chocolate candies........the chocolate candies like hershey's kisses, etc. are all tempered chocolate. Meaning it has been raised to a certain temperature and then cooled and raised and cooled (however the process goes) so that it WILL resolidify once it cools again.



Sorry to get all technical, but tempered chocolate only remains tempered until it's heated. If you take a tempered piece of REAL chocolate and heat it (either through baking or other means) it will lose temper. Will it resolidify somewhat? Yes, but it will never completely reset to temper and it will be softer then it was before. Hershey's kisses--while they are real chocolate--also have other additives to help them hold their shape even when they get warm/hot and re-cool, although even then they won't complete reset perfectly.

Good, high quality, pure chocolate is always sold tempered and must be tempered anytime it is re-melted and used That is the reason it will stay soft if you bake it in the middle of something, because it will fall out of temper through the baking process and it doesn't have the added stable fats that many commercial chocolates (like hershey does) to help it stay in a tempered-like state.

As far as the original question goes, you'll have better luck with a filled candy (like a mini peanut butter cup) so it's not a solid lump of chocolate and it will remain somewhat soft after baking.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #18 of 43
7/1/10 at 8:01am
Quote:
Originally Posted by Melvira

Yah, I can agree with the yukiness of using kisses in the middle. They're great for about an hour. icon_rolleyes.gif Later they're hard again, and a little chalky from being baked. Yuk. But yah, ganache is another story. (And, Lindt truffles are either a gift directly from God, or an invention of Satan's. I've yet to figure that out.) icon_lol.gif



My heat is palpitating just thinking of biting into a cupcake and finding this surprise. I'm putting Lundt truffles into my next batch of cupcakes. Now do I just lay it on top and let it fall in as it cooks, or do I put some batter down, lay the truffle and then more batter?
Thanks.
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post #19 of 43
7/1/10 at 9:09am
The way I do it is to freeze the truffles because they'll stand up a little better to the heat. I use a scoop to measure my cupcakes, so I just plop a scoop of batter in there, then drop the truffle on top and push it down into the batter. You can plop a little more batter on top if it's not covered. The large truffle are really good for jumbo cuppies too. Or, you can make your own rather thick ganache, let set, then roll smaller truffles, freeze, and do the same.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #20 of 43
7/1/10 at 9:23am
Melvira you always have the greatest ideas and are always so freely giving of your information Thank you for that.
Celebrate life every day with family and friends.
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Celebrate life every day with family and friends.
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post #21 of 43
7/1/10 at 9:26am
Quote:
Originally Posted by Echooo3

Melvira you always have the greatest ideas and are always so freely giving of your information Thank you for that.



Bless your heart, sweetie! Thank you for that. I just like knowing that there are still a few of you out there that appreciate and enjoy me! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #22 of 43
7/1/10 at 9:32am
Didn't Ruth Wakefield invent the chocolate chip cookie by grating or chopping chocolate into cookies?
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post #23 of 43
7/1/10 at 9:37am
That's the story I read. thumbs_up.gif And that they named them after her tollhouse. I think that's a really cool story! Here's a link to one version of it. I don't endorse this site or anything like that, this is just one of the many that comes up when you google it. http://www.kitchenproject.com/history/AmericanHeritageRecipes/ChocolateChipCookie/

ETA: Sorry, Toll House, not Tollhouse. icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #24 of 43
7/1/10 at 9:47am
Has anyone tried putting a marshmallow in with it to keep it gooey?
Go to theanimalrescuesite.com to give free food....everyday!!!
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Go to theanimalrescuesite.com to give free food....everyday!!!
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post #25 of 43
7/1/10 at 10:05am
Now there's an idea. I have not tried that. Do you mean to melt the chocolate and marshmallow together first? (I just want to be sure I get the idea and don't go running amok in my mind. I do that enough!) icon_surprised.gificon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #26 of 43
7/1/10 at 1:31pm
I have a recipe where the "surprise" in the middle was the gooey marshmallow so if the chocolate melted with the mm.....?? icon_rolleyes.gif Looks like another experiment!
Go to theanimalrescuesite.com to give free food....everyday!!!
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Go to theanimalrescuesite.com to give free food....everyday!!!
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post #27 of 43
7/1/10 at 2:12pm
If I made some ganache using semi-sweet chocolate morsels and used that to fill my cupcakes. Am I going to be expecting the same results as if I put the Hershey's kisses? A piece of hard rock chocolate? Oh, and I froze my cuppies after filling too. Was this a mistake? Thanks!!
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post #28 of 43
7/1/10 at 2:23pm
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by jovigirl

So do you use a full lindt truffle for a reg size cupcake ir just half?
sounds devine thumbs_up.gif Can't wait to try it icon_biggrin.gif



Well, I'm into decadence, so I've used the whole thing. icon_redface.gif I recently found the bags of Lindt truffles on sale at WalMart, the bags that are normally almost $4... $1!! I bought every bag they had! icon_redface.gif Checking out was fun that day. Of course they know me, so they weren't shocked!



Lindt truffles are dangerous... icon_cry.gif
Can you melt Lindt and add it into the batter? I want to try other chocolates for my recipes...
Read the directions and directly you will be directed in the right direction. - THE DOORKNOB
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Read the directions and directly you will be directed in the right direction. - THE DOORKNOB
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post #29 of 43
7/1/10 at 2:36pm
Peanut butter Lindt truffles are soooooooooo sinfully good....
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post #30 of 43
7/1/10 at 2:42pm
ya'll are in trouble....now I am sitting here craving truffles and marshmallows and I can't concentrate on anything , lol !
I foresee many baking experiments going on because of this topic !
Did you see Bakerella's recent post about putting brownies inside of chocolate chip cookies...yum
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