*When melting chocolate for candies, cakes or cookies, be sure the utensils used for melting are completely dry. Moisture causes chocolate to become stiff and grainy. If this happens, add 1/2 tsp shortening (not butter) for each ounce of chocolate and stir until smooth. Also remember that chocolate scorches easily, especially when melted in a saucepan over direct heat, and once scorched it cannot be used.
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