Cookbook talk:Chokladboll (Swedish Chocolate Balls)

Chokladboll
Chokladboll is the correct name to use here, so if you know how to change the title, please do. Chocolate balls are a bit different.


 * All you have to do to rename the page is move it to a new location (see the move tab up at the top). I would have taken care of it myself, but I don't know if the new name should be "Chokladboll" or "Swedish Chokladboll".  Your call. --Jomegat (talk) 23:08, 30 January 2008 (UTC)


 * The move tab isn't visible for me for some reason. Anyway, I personally think "Chokladboll" would the appropriate name, and since both the english and swedish wikipedia name it just that it would only be appropriate if this recipe had the same name. --Krutbulle (talk) 11:23, 31 January 2008 (UTC)


 * You will get a move tab soon, once your account is confirmed. I have gone ahead and renamed the page.  Majorly  (talk) 11:29, 31 January 2008 (UTC)

Coffee
Could you add milk instead of coffee or something? Coffee's pretty gross to me.
 * The coffee is in a small amount, and only really serves to enhance the flavour of the cocoa (it is often used for this purpose in desserts). I'd be surprised if you can taste the coffee in the chokladboll. That said, if you really don't want to add coffee, using milk will still make a delicious ball. Wikidsoup (talk) 22:40, 4 April 2008 (UTC)
 * I wouldn't recommend removing the coffee: it does add important taste, but it really doesn't taste coffee (unless you use too much of it). Ran4 (talk) 08:47, 22 July 2010 (UTC)
 * You could try replacing the coffee with (e.g.) rum essence, orange juice etc. ChrisHodgesUK (discuss • contribs) 13:21, 16 April 2013 (UTC)

Just use a substitute instead of the coffee Chrissy4 (discuss • contribs) 16:48, 23 October 2017 (UTC)

Unable to Roll
Before adding the coffee and vanilla extract, the mixture was consistent enough to roll. After adding the coffee and vanilla extract, the mixture won't even roll. It's way too 'watery' or 'thin'. It merely gets all over my hands and either forms into a patty or sticks to the my hands. Are you sure you're supposed to put liquid into the mixture?
 * Perhaps it is affected by the type of butter/margarine you are using, or is your kitchen rather warm?

Type of sugar (etc.)
The recipe should probably specify the type of sugar (especially as it is measured by volume). I used caster sugar but guessing that the recipe called for granulated I reduced the quantity a little, and they turned out very nice, but with a slight sugary crunch. Does anyone know the "right" answer? ChrisHodgesUK (discuss • contribs) 13:21, 16 April 2013 (UTC)

Not to sure I only use regular sugar and the type wasn't mentioned so no one knows Chrissy4 (discuss • contribs) 16:51, 23 October 2017 (UTC)

Substitute ingredients
If the recipe has a certain ingredient that you don't want to use or don't feel like using just find something else to replace it Chrissy4 (discuss • contribs) 16:54, 23 October 2017 (UTC)