"Unless you have a refiner, you can't add sugar to it without it being grainy. Sugar simply won't dissolve in chocolate.
There are many things you can do with this chocolate, two of them being:
1. You can use this…"
I took a trip after graduation from culinary school with my room mate where we wound up in Switzerland and Belgium. At somepoint in the trip we both had accumulated pounds of different chocolates in our back packs. I remember just sitting on a train platform in Switzerland waiting for our train and enjoying the best chocolates I had ever experienced.
My favorite chocolate is:
Ms Potato Head from Dude, Sweet Chocolates in Dallas
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