New answers tagged melting-chocolate
Inverted sugar (or any of its cousins: dextrose, honey, HFCS) won't help you, as what is happening is not recrystallization of the sugar, but that cocoa butter is solid at room temperature (it has a fusion point of 28-36 °C, 82-96 °F). What a chocolatier would tell you is that chocolate and water are natural enemies, and they don't belong together. If ...
Top 50 recent answers are included