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1

Although the other answer is pretty genius (pretty much how you would cut bathroom tiles) it does seem a little labour intensive or over the top for the sake of cutting chocolate. How I would personally do it at work is. Heat large knife, either over stovetop or using a blowtorch. Cut chocolate... Repeat as necessary when knife gets cold, giving the ...


4

You can score and snap. You make a shallow score in the chocolate using a knife or other sharp object (gentle!). Then you snap it. It works better on harder chocolates. Since all I have around the house this instant is a leftover halloween candy, I'll show the sequence here, but with this soft chocolate it would be easier to actually cut it through... ...


0

Cocoa butter is a cocoa solid. 70% chocolate means that 30% is sugar. The 70 % is made up of cocoa and cocoa butter (and usually a bit of vanilla).


1

Hello Nicole and welcome to Seasoned Advice! Per the information found here , 4.5 months should not be a problem. It should be noted that freezing chocolate is not generally recommended. However, if you must do so you should be very detailed in your effort and you need to be sure and plan for enough time to do so properly. As @ElendilTheTall notes, the ...


3

Freezing chocolate is not ideal, because when it defrosts it can 'bloom' - you may have seen this happen with chocolate that has been stored unwrapped in the fridge. It gets an unsightly white coating. If you absolutely must freeze it, wrap it very well, and bring the temperature down slowly. First let it cool out of the fridge, then in the fridge for ...


7

This is a basic fact of food safety. It doesn't matter how long each of the ingredients take to go bad separately. Prepared food will go bad soon unless you do something special to preserve it. In your case, you had hazelnuts, which don't go bad because 1) they have too little water, and 2) bacteria cannot enter their tissue, which is made of intact cell ...



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