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Have you tried making the cups of dark chocolate, then painting the white chocolate stripes on the outside after? (you might need to paint several layers depending on how thick it is) If the chocolate is mixing, then the second layer is remelting the first layer - this might be because of relative melting points, so the temperature needed to keep the ...


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Mexican style hot chocolate, Atole, is thickened with masa harina, a fine ground corn meal. The corn taste is inoffensive in the Atoles I've had, mild and sweet and complimenting the chocolate taste, a bonus rather than a problem. It is traditionally flavored with cinnamon or other spices (this is called champurrado), but it is not required. The result is ...


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If you really want to color oil, then oil-based food coloring would probably be the most straightforward thing. You should be able to get enough colors to mix to get the brown you want. That said, I'm not sure how oil is ever going to be a chocolate look-alike. It might be the same color, but even melted chocolate is way thicker than oil; they aren't really ...


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The best cheese to use is not "queso de papa", like somebody said, is "Queso Pera" (pear cheese) that is really a "double cream" cheese. I found it in the US in mexican markets or some grocery stores labeled as "Queso Oaxaca". A close one will be a "real Mozzarella" in the deli section found as a "ball" or a "braid" or second option Muenster. One piece of ...


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You're right, it's the coconut oil. Notice how shiny the batch was fresh? That's the oil separating. It would need constant stirring while cooling to keep droplets from forming. Steady cooling - I got that graininess in ice cream once by freezing too quickly from room temp. Got an ice cream churner around to try with just fridge temp?



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