2007-03-23 14:34:56 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Any amount of water (even what condenses as steam on the lid of a double boiler) will make warm chocolate seize up. If you want creamier chocolate, try adding heavy cream. The fat in the cream will keep the chocolate smooth and velvety.
2007-03-23 14:39:10 · answer #1 · answered by khill 2 · 3⤊ 0⤋
You heated the chocholate too fast and then the milk cooled it off too fast. Try slowly heating it up, then add a small amount of the hot chocolate to the milk, stir, add more, stir, add more stir. After doing this several times you will bring the temperature of the milk closer to the temperature of the chocolate and all of it can be added together.
2007-03-23 21:41:37 · answer #2 · answered by MadeYouReadThis 4 · 0⤊ 0⤋
the milk curdeled
2007-03-23 21:43:22 · answer #3 · answered by steve 4 · 0⤊ 0⤋
i dont understand why you would be adding milk ?
2007-03-24 08:35:52 · answer #4 · answered by bandan 2 · 0⤊ 0⤋
sounds like you over heated your chocolate
2007-03-23 21:38:36 · answer #5 · answered by fluttering_by@sbcglobal.net 4 · 0⤊ 0⤋