Maybe cooling from the alcohol evaporating? Anyway, salvaged it but it was touchy.
@St_Rev no, it was from the water in the vanilla, which causes chocolate to crystalize. Only way to rescue is to add fat, as I recall.
-
-
@MorlockP Eh, I just kept heating and stirring and it relaxed. Then I tempered in a cup of hot half and half, that went fine.Thanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.