"Awesome so glad it worked for you. Glad you reported back on your experiment. Now back at you with a question. How are you making your milk chocolate? My mother loves milk chocolate and caramel and mother's day will be upon us…"
I haven't tried making milk chocolate. I have played with making white chocolate, which I did get to kinda work. I love dark chocolate and not a fan of milk...though I know some of our clients would love it. I…"
I get my chocolate liquor from Mama-Ganache (formally Sweet Earth Chocolates). The chocolate is out of Peru,company is Ciranda, I know some of you are familiar with the company they get their chocolate from. They said they bring up the…"
"No the mixture does not seize it just is thicker due to the honey and the cocoa butter allows the chocolate to flow so it is not so thick. So, for instance if you want 72% chocolate add 28% honey..and I add about an 1 oz of cocoa butter…"
"Yes, I use honey with 100% dark. It has a sheen and snaps. I make it to 72% dark. I heat the honey, chocolate and cocoa butter over a double boiler to 120 degrees. Take off heat, seed, stirring constantly to about 84 degrees. …"