Some cosmetic changes in preparation for larger site changes in the works.

Close
MarilynFL

Don't add *cold* liquid to chocolate that is hot. It will seize immediately. Heat

Veteran Member
14901 posts
Joined: Dec 12, 2005

Options

Posted to Thread #29410 at 7:23 am 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.

Link: https://www.amazon.com/gp/product/B01D57DSE4/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1


"Be yourself. Everyone else is already taken."
~Oscar Wilde


Other messages in this thread: