ptquilts

now don't get jealous, but a while back I came into possession of a 50 pound box of unsweetened chocolate at a great price. I have it in the freezer, well, what is left of it, and been using it for different things.

The thing is, when I melt it and add sugar, like if I want to dip something in it, I can't get the sugar to dissolve, it stays grainy and gritty. What am I doing wrong? Should I use powdered sugar instead of granulated? How would corn syrup work?

Thanks in advance, I just put some in a croissant today and it was pretty good !