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Posts by diegroblers

I do that in any case, but after the coating melts in your mouth, you still have a lump of too sweet chocolate.
Hi. I don't even want to say I'm an amateur in the kitchen, that would bring the standard of amateurs down... If I just think of working with chocolate, I start shaking.    I usually make truffles with a 3/1 ratio chocolate and cream, and the chocolate itself a 1/1 mix of both regular chocolate and dark. Now I have regular chocolate, but no dark chocolate and I hope to be able to substitute with cocoa powder (using just regular chocolate makes the truffles too...
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