I had always been told that adding a vegetable shortening or something along
those lines added the 'sheen' or shiny effect to the chocolate when it
melted, for example when many people do the coconut and peanut butter balls
in my neck of the woods around Christmas, you can always tell who added the
shortening and who didn't. It just seems to make the chocolate a little bit
'smoother'



--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"I do not wish to expiate, but to live.
My life is for itself and not for a spectacle.
I much prefer that it should be of a lower strain,
so it be genuine and equal, than that it should be glittering and unsteady.
I wish it to be sound and sweet, and not to heed diet and bleeding."

"It is not attention the child is seeking, but love" - Sigmund Freud
"Scott" > wrote in message
...
> Has anyone made these, i.e., sort of like the Reeses's Peanut Butter
> Cups? I've seen two basic recipe variants. Most commonly, peanut butter
> is mixed with powdered sugar, 2:1 ratio, for the filling. The other,
> from a Tyler Florence show, uses a mousse:
> <http://www.foodnetwork.com/food/cda/...OD_9936_24657_
> PRINT-RECIPE-FULL-PAGE,00.html>
>
> Any reason to favor the Tyler Florence version? The recipe is called
> "Frozen Peanut Butter Cups"; does this imply that the cup filling is
> overly soft at room temperature? All the recipes use plain semi-sweet
> chocolate for the shell.
>
> Some of the recipes call for adding vegetable shortening to the melted
> chocolate. How would this effect the shell's texture?
>
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