@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.
Maybe cooling from the alcohol evaporating? Anyway, salvaged it but it was touchy.
-
-
-
@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.
End of conversation
New conversation -
-
-
@St_Rev You can't add any liquids to melting chocolate, it seizes! -
@asherahresearch But I tempered in half and half afterward and that went fine. -
@St_Rev Ahh, lucky. I've had some just get a bit of steam in and go rock hard. Now I melt on a heating pad.
End of conversation
New conversation -
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.
. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.