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Thread: question about chocolate

  1. #11
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    I think the sugar has to "melt"-- the temperature of whatever the sugar is stirred into needs to be high enough to dissolve the sugar.

  2. #12
    Senior Member Phyllis nm's Avatar
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    I took a class 40 years ago,,, I canít remember why but you do not want to get water in the chocolate,
    Melt some coconut oil with your sugar first, and thin your chocolate with coconut oil.

  3. #13
    Super Member ptquilts's Avatar
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    I tried it today with powdered sugar, much better. Not grainy.

  4. #14
    Senior Member Sew Krazy Girl's Avatar
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    Melt the sugar FIRST in a sauce pan. Then you can add the other ingredients, i.e., evaporated milk and chocolate, butter, flavoring, etc. NEVER add water to chocolate. Good luck.

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