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Richard in Cincy

parafin and shortening

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5342 posts
Joined: Dec 12, 2005

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Posted to Thread #6819 at 6:13 pm on Jun 6, 2007

are added to chocolate when it is melted as a quick and easy cheat to get around re-tempering chocolate after it's melted. If you melt chocolate, you break the temper and when it cools, it blooms and turns ugly. Still edible, but ugly. The parafin is definietly my choice over shortening as well because of what cheezz mentioned. Adding unsweetened chocolate without tempering would leave you with...untempered chocolate that will bloom.


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