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Any thoughts on how to add balsamic vinegar to chocolate without it lumping up?
I have been using a 25 year old high end balsamic with great results as far as taste goes,
however if I add a little more balsamic than I have been then it turns too thick to add to molds.
I imagine adding some fat content like butter or coconut milk would thin it and make it more workable. I have read about adding oi…
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