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Post by ptop5 on May 11, 2011 11:43:20 GMT -5
Help. I live in Oaxaca, Mexico. I began making and selling chocolate covered pretzels last Christmas. They are a great success. However, when I began making them for Mother's Day I noticed the chocolate was melting far too fast to consider selling them. Obviously the chocolate, which is made from three commercial brands, cannot stand up in this heat. Does anyone know of a hardening agent that I can add to the recipe? Any help would be appreciated.
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Post by cheebs on May 11, 2011 17:59:17 GMT -5
Nothing that wouldn't render it unsellable as "chocolate." Some companies make a "chocolate-like" substance with vegetable fats that can withstand higher temperatures, but real chocolate will always melt in the heat.
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Post by ptop5 on May 12, 2011 13:16:38 GMT -5
Thanks. I spoke to a food chemist who wanted me to use one of these "chocolate-like" substances. It tastes like plastic. I would prefer to give up the business rather than use it. So, I suppose my real problem is Global Warming. It has never been so hot here. I can't even touch the pretzels, to put them in a bag, without them melting.
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Post by oaxacalote on May 16, 2011 4:24:59 GMT -5
I'll be in Oaxaca next month, pm me if you want to catch up and talk chocolate!
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Post by miki2502989 on May 24, 2011 16:55:20 GMT -5
so how did you solve the problem?
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