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  1. #1
    Rosalm's Avatar
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    Chocolate question

    Dumb question probably but I don't really know what to do. I want to buy a
    fairly large block of chocolate and melt it to fit a mold. While it's
    melted, what can I mix in to make it less denser so it will cut with a knife
    easily?

    I think I said that right and I hope you all got it...


    --
    Cheers!

    Dennis

    Remove 'ElleKabong' to reply

  2. #2

    Chocolate question

    On Mon, 2 May 2011 13:54:44 -0600, Mark Thorson wrote
    (in article ):


    OK, that's what my wife said as well but it didn't make sense to me. But two
    outta three ain't bad...

    Thanks :-)

    --
    Cheers!

    Dennis

    Remove 'ElleKabong' to reply

  3. #3

    Chocolate question

    On 5/2/2011 1:50 PM, Ruddell wrote:

    Whipping cream added to melted chocolate will make a softer chocolate
    (ganache) that will cut and melt more easily after it re-hardens. If
    you want it to continue to be solid chocolate with no other fillings,
    I'd experiment with proportions to find what works best for your
    project. I'd start with one part cream to three parts chocolate and
    see how it goes. If you're looking for something to add texture to the
    chocolate, you could use cookie crumbs or finely chopped nuts.

  4. #4

    Chocolate question

    Ruddell wrote:

    Rice Krispies.

  5. #5

    Chocolate question

    Ruddell wrote:


    Butter, eggs, milk, think custard. Let me know if yo want more precise
    instructions.
    --
    JL

  6. #6

    Chocolate question

    On May 2, 1:50?pm, Ruddell

  7. #7

    Chocolate question

    John Kuthe wrote:

    I vote for cream. Rice Krispies would have a different effect.

    --
    Jean B.

  8. #8

    Chocolate question

    On Mon, 2 May 2011 13:37:52 -0700 (PDT), John Kuthe
    wrote:


    Listen to John. He makes a lot of candy.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  9. #9

    Chocolate question

    On Tue, 3 May 2011 07:43:02 -0600, Jean B. wrote
    (in article ):


    Well, thanks for the info. Guess the best thing would be to try a couple of
    small ones of each but the cream does make more sense. This sort of thing
    I'm really not up on so a little help is always appreciated...

    Thanks again

    --
    Cheers!

    Dennis

    Remove 'ElleKabong' to reply

  10. #10

    Chocolate question

    On May 3, 9:54?am, Ruddell

 

 

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