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| Topic | Tomorrow is my and my girlfriend's anniversary, and I'm making dinner |
| adjl 10/19/20 8:51:01 AM #25: | MrMelodramatic posted... The harder part will be making chocolate, I think, but even that is just melt-mix-freeze. If you're not tempering it (presuming you're using actual chocolate and not compound chocolate that doesn't require tempering), you're going to end up with a subpar product. Most notably, you'll likely see some pale blotches appearing on the surface fairly soon after it's cooled. Don't worry about those, they're completely harmless (it's called "blooming," and is a consequence of fat and sugar crystals migrating to the surface because it's un-/poorly tempered) and the chocolate's still totally edible, it just won't be quite as nice as a commercial chocolate bar. --- This is my signature. It exists to keep people from skipping the last line of my posts. ... Copied to Clipboard! |
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