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Hi. I make an aztec style hot chocolate for my Christmas markets and was wondering about the shelf life. I basically use spring water, sugar, cocoa powder and dark chocolate. Sometimes I bring some home but not sure how long it will last for refrigerated. Anyone make this and store it? Many thanks J

Thanks Diana, next time I make an order I'll get some cocoa butter and give it a go. I did use some Mycryo last week to temper and it also make the chocolate a bit more fluid and owrked fine. Thanks for all the advice! Joey

aww a friend of mine gave me some Mycryo today, is it best to add it before you temper the chocolate?

Thanks guys, no it's not seized, just too thick to get a nice thin coating. I will buy some cocoa butter and try that which I can get from HB Ingredients in the UK,

Hi folks. I'm quite new to this forum and also chocolate making. Loving every minute of it and finding this forum a god send! I am looking to somehow thin my chocolate a little in order to make my praline easier to dip. I use 60% dark from the Greneda Chocolate Company and it's far too thick to enable me to dip without getting into a righ old mess I've read cocoa butter and possibly veg oil? Any ideas? Thanks Joey