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saw this post and questioned why “in theory, this won’t work”, response so far is “starch in chocolate can be problematic”
Ok ... obviously adding a lot of fine dry material will decrease fluidity, and things could get weird if you were going to add cream and make ganache, but how else would milling popcorn into chocolate “not work”? My experiments so far suggest you just need enough warm cocoa butter to keep things moving, how would starchy popcorn be different from fibrous fruits?
saw this post and questioned why “in theory, this won’t work”, response so far is “starch in chocolate can be problematic”
Ok ... obviously adding a lot of fine dry material will decrease viscosity, and things could get weird if you were going to add cream and make ganache, but how else would milling popcorn into chocolate “not work”? My experiments so far suggest you just need enough warm cocoa butter to keep things moving, how would starchy popcorn be different from fibrous fruits?
