Hello fellow choco-lovers!I need help. I bought a wonderful product (to me) Chocoa and I love the Dark, the Milk is fine ( I know how to get it to do what I want!) but the White is so frustrating to work with. I have followed all the "tempering" suggestions. It is their non transfat white chocolate compound. I use it for enrobing / dipping and always find cracks in my finished product. If I make 20 finished dessert, I expect half of them to have cracks!! Very frustrating!Any ideas to solve…See More
"Thanks! Have you ever heard of paramount crystals ? Do you think that would work too? I just know I can't get Cocoa butter as readily available (around here where I live) as I can get those crystals but I have never worked with it...any…"
I just bought bulk Chocoa, I like the taste a lot but found out that the Select Milk 30 % and Pearl White 29 % is also very thick, not very fluid like I would like it be..any suggestions on making it more fluid? I will be using…"