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?