All of the recipes I've read seem to have small amounts of chocolate (7-12oz) at a time. Will I mess it up if I make a large batch--48oz? Or should I break it down?
Can I make modeling chocolate in large batches?
post #1 of 3
11/26/12 at 11:10am
post #2 of 3
11/27/12 at 10:56am
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