Oh, boo hoo (on heating up 'chocolate')
I has trying to make frozen bananas, like I got on Balboa Island in high school. Selected firm bananas, cut in half, stuck a stick up the butt, froze on a sheet, wrapped in a bag.
Took out a double boiler, heated water and then melted 'chocolate' wafers, to coat the frozen bananas.
All went well for a while. Then the chocolate seemed to crystallize (firm up), and nothing I tried changed that.
The bag says do not let water near it (thinking to thin it out). I only got 3 banana halves done before this happened. Does anyone know what will work better? Should I just eat the 'chocolate' and go to bed? But that does not have the outcome I really want.