Hey, cooking question. I bought a few 72% dark chocolate bars, and melted them down and added some coconut flakes and pecans and almonds, then spread them on parchment paper.
they are now so awesome, but problem is , why are they now stickier then the original chocolate bar? that did not melt as easily as this does now. i had to put them in the refrigerator to keep them from sticking. does melting store bought dark chocolate always do this? how do they get the chocolate to not melt on you fingers so quick?
It could have something to do with how high you heated it when you melted it. 'cooking' the chocolate instead of gently melting it could change its consistency.
Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )
thank you jammies for that blog. that was interesting,( very alton brown).! now it is more understood. I actually do not think I heated it enough to get to the proper crystalline stage. i don't even have a thermometer for candy, guess I should get one.