Send to a Friend
When making chocolate for candy what is the benefit of starting from scratch compared to simply double boiling existing chocolate bars and using that material?
Asked by Ltryptophan (12091)
September 8th, 2011
I started making chocolates in shape trays a few years ago. My method for obtaining chocolate for the molds was to double boil chocolate bars, or chips.
It worked fine. I noticed, however,that the chocolate had a bit more propensity toward melting. Was this in my head?
The question that is raised by this is whether or not I should have started from scratch making the chocolate instead of turning someone else’s chocolate into liquid for pouring. If you know about these matters I’d like to hear your opinion.
Using Fluther
or