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Thinning chocolate for truffles
I'm planning on making some cherry cordials today, but I only have
unsweetened chocolate. I will sweeten the chocolate with sugar, but this will thicken it considerably, so it will not be pourable even when fully melted. What can I use to thin it so that it will still harden for use as coating chocolate; shortening, butter, something else? I know it would be easier to buy semisweet chocolate, but I'm trying to use what I already have. -Adam |
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