It's usually butter oil that is added to the chocolate - so just the fat not the the liquid part.
Get a copy of @Chocolot's book - Candymaking - good book when you want to learn to make creams. Then pick her brain here!
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
It's usually butter oil that is added to the chocolate - so just the fat not the the liquid part.
Get a copy of @Chocolot's book - Candymaking - good initial book when you want to learn to make creams. Then pick her brain here!
-
Similar Content
-
- 6 replies
- 337 views
-
- 10 replies
- 1,666 views
-
- 5 replies
- 1,174 views
-
- 6 replies
- 1,340 views
-
- 5 replies
- 1,201 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
