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Don't add *cold* liquid to chocolate that is hot. It will seize immediately. Heat
Joined: Dec 12, 2005
Posted to Thread #29410 at 12:23 pm on Feb 6, 2017
the cream first to boiling and add slowly to thin. Or add the cold cream to the unmelted chocolate and bring them up to heat together. Note: adding cream will turn it into a ganache, so it won't harden like it would if you added a solid fat, like Crisco or Paramount Melting Crystals, designed to thin coating chocolate.
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Other messages in this thread:
- 29410. How come my white chocolate is not pourable? - oli - 6:30pm on 02/05/17 (11)
- Add some oil to it oli- that should help - CathyZ from Kauai - 8:07pm on 02/05/17
- I usually do that, but I like to follow a recipe exactly without modifying. [NT] - oli - 8:52pm on 02/05/17
- Ah. Sorry. I thought you were looking for a way to fix it. [NT] - CathyZ from Kauai - 11:09pm on 02/05/17
- Did you use chips or melting chocolate? Chips are more difficult to melt without - LisainLA - 5:08am on 02/06/17
- I used chips, they melted just fine, but it is obvious it needs thinning to flow. [NT] - oli - 3:51pm on 02/06/17
- Chips have paraffin in them to keep them being ''chips"--they don't really melt--maybe "soffen". [NT] - Charley - 5:00pm on 02/06/17
- I'm not much of a baker but I did Google your issue and found lots of answers, one was adding cream - KarenNoCA - 12:04am on 02/06/17
- Don't add *cold* liquid to chocolate that is hot. It will seize immediately. Heat [LINK] - MarilynFL - 12:23pm on 02/06/17
- I wouldn't recommend chips. They are designed not to melt easily. Most stores [LINK] - MarilynFL - 12:17pm on 02/06/17
- Also, *white* chocolate is even more tempermental when melting. The hotter - MarilynFL - 12:19pm on 02/06/17
- Thanks for all the suggestions. [NT] - oli - 3:54pm on 02/06/17