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As other answers have said, the result will NOT be (3). The chocolate may melt somewhat during baking, but it will solidify again as it cools. How much it sinks will depend on the thickness of the cake batter -- in some cases it may end up on the bottom, and in other cases it may not sink very much. To achieve your desired result (a "semi-liquid state"), ...


1

Sorry, but it certainly won't be Nr 3. It may be edible, but I don't see why you'll do that instead of making a delicious chocolate cake instead. I have dabbled in high-chocolate recipes, and one of them was for chocolate muffins filled with chopped chocolate (not chocolate chips, but a chopped bar) and glazed with chocolate. The pieces of chocolate were ...


1

There is very little information to go on, but the most likely answer from your description is condensation. Assuming that you kept it in the fridge overnight, then took it out and removed it from the mold, the chocolate will start "sweating" immediately. If that's your problem: don't keep chocolate in the fridge. The proper temperature for chocolate ...


0

Having made the same mistake I will try and answer best I can. Use to melt chocolate in a steam jacked copper pot. With a mechanical stirrer, witch stirred a 1 rev a second. It happened once that the chocolate seamed to created a layer of oil on top. I then saw a fault on the steam pot valve that to much steam came trough so making the chocolate too hot. ...



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