Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 2 of 2 FirstFirst 1 2
Results 11 to 14 of 14

Thread: question about chocolate

  1. #11
    Member
    Join Date
    Jun 2011
    Location
    Near La Grange, KY
    Posts
    55
    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
    Join Date
    Aug 2010
    Location
    Albuquerque NM
    Posts
    520
    Blog Entries
    21
    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
    Join Date
    Jun 2010
    Location
    Vermont
    Posts
    5,470
    I tried it today with powdered sugar, much better. Not grainy.

  4. #14
    Senior Member Sew Krazy Girl's Avatar
    Join Date
    Aug 2010
    Location
    Oceanside, Calif
    Posts
    506
    Blog Entries
    1
    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.
    I'm too blest to be stressed. Amen to that!

Page 2 of 2 FirstFirst 1 2

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.