I've been trying to make fudge, truffles, everything under the sun having to do with chocolate lately, but whenever i melt chocolate and then add ANYTHING to it, it siezes up and i can't fix it! I've tried cooling the chocolate, heating the milk (or whatever im pouring in), taking the chocolate off the heat before it's fully melted, pouring the chocolate onto whatever else i'm using in the recipe, you name it! I'm sick of having to throw out good chocolate, batch after batch!!!!! what can i do?
P.S. I live at elevation 6200, does that change anything?
2006-12-15
16:42:50
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5 answers
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asked by
imapastry
2
in
Cooking & Recipes