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Post by ripvanwinkle on Aug 24, 2008 6:39:15 GMT -5
My chocolate fountain calls for a mix of chocolate bits melted - with a hefty amount of liquid oil added to cut the viscosity.
My question is: can I modify the lecithin content to decrease the viscosity of my home-made chocolate to at least reduce, if not eliminate, the amount of oil needed?
Somehow adding even Canola oil doesn't seem too appetizing.
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Post by Alan on Aug 24, 2008 8:07:35 GMT -5
Use cocoa butter instead of vegetable oil.
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Post by ripvanwinkle on Aug 27, 2008 20:38:33 GMT -5
Alan, Thanks! That should make a nice rich fountain for nutritious fruit - strawberries are my favorite. And the cocoa butter instead of some cheap vegetable oil will be an ingredient that would hardly ever be in a commercial fountain chocolate. Home made formulations give nice control over what we eat - and feed our families and friends.
I hope that we can count the fruits' nutrition and disregard the chocolate's calories since the coating is not too thick. I know - I know.
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