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Post by mrrowan on Nov 24, 2018 13:01:16 GMT -5
Hi guys, I would like to make a chocolate for dipping. However my chocolate always get firm at room temperature. May I know how to make it always melt even at room temp?
Some of them suggest me to mix the chocolate with oil, but I guess oil will ruin the chocolate texture.
Some of them also suggest me to use milk, with proper ratio over chocolate. I guess I prefer milk over chocolate. However may I know what is the ratio? is 2:1 (milk:Choc)? and is it ok for me to use Low Fat Milk for the mixture?
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Post by kriekit on Nov 26, 2018 1:47:07 GMT -5
You just need a bigger cream to chocolate ratio. It will depend on what room temperature is to you, the season etc.
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Post by mrrowan on Nov 30, 2018 2:48:34 GMT -5
Can I use milk instead of cream?
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