Chocolate Production in Venezuela
chocolate mousse
Melting chocolate doesnt have to
be hard for anyone; there are two
things to remember when melting
chocolate:
When melting chocolate by
itself, all tools and pans used
must be absolutely dry. Even one
drop of water can cause the
chocolate to tighten or turn
lumpy. If this chocolate tightens
or becomes lumpy, stir in
homogenized shortening, not
butter, as butter has water in it,
about 1 teaspoon for each ounce of
chocolate. If it becomes
necessary to do this, add it a
little bit at a time until the
chocolate is once again smooth, do
not adjust your recipe to account
for this shortening, it will not
change the taste.
chocolate mousse
chocolate milk
