Just wondering, is it as simple as adding milk (non dairy of course) to melted down dark chocolate and then allowing to harden?
Just wondering, is it as simple as adding milk (non dairy of course) to melted down dark chocolate and then allowing to harden?
You'd need to temper it if you wanted to keep the shine and texture.
http://www.guardian.co.uk/lifeandsty...mper-chocolate
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