question about chocolate

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07-18-2013, 04:54 AM

#11

kbatky

Member

Join Date: Jun 2011

Location: Near La Grange, KY

Posts: 60

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.

07-18-2013, 12:12 PM

#12

Phyllis nm

Senior Member

Join Date: Aug 2010

Location: Albuquerque NM

Posts: 674

I took a class 40 years ago,,, I can’t 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.

07-18-2013, 01:51 PM

#13

ptquilts

Super Member

Thread Starter

Join Date: Jun 2010

Location: Vermont

Posts: 7,000

I tried it today with powdered sugar, much better. Not grainy.

07-18-2013, 04:03 PM

#14

Sew Krazy Girl

Senior Member

Join Date: Aug 2010

Location: Oceanside, Calif

Posts: 578

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.