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

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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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