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| Discuss what's fucking going on, and which programs are best and worst. One-time "program" announcements from "established" webmasters are allowed. |
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#1 |
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visit hardlinks.org
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Join Date: Jun 2003
Location: Las Vegas , Nv >>> [email protected] or icq 94994627 anytime
Posts: 18,362
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What's the best melting chocolate?
and where can I get it? .. The kind you melt in a double boiler and cover things with.
Thanks, ~Ray |
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#2 |
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Confirmed User
Join Date: Mar 2005
Location: The Sunshine State
Posts: 4,365
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M&M's melt in your mouth, not in your hands.
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#3 |
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visit hardlinks.org
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Join Date: Jun 2003
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from anywhere is OK.. as long as you have tried it and vouch for it...
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#4 |
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Confirmed User
Join Date: Nov 2005
Location: NYC
Posts: 1,858
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mmmmmmmmmmmmm
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#5 |
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Confirmed User
Join Date: Nov 2005
Posts: 1,685
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That's kinda easy for me to tell you (I'm from chocolate country you see).
Best chocolate to melt for whatever purpose you need it called fondant. Try the brand called "Callebaut". You should be able to get it in the USA. If you want dark chocolate just melt the fondant if you want milk chocolate just add milk |
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#6 |
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It's coming look busy
Join Date: Mar 2001
Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn".
Posts: 35,299
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ghirardelli is a good brand that is easy to find in the US.
Though if your wanting a fondue style recipe here is one that is very good. 11/4 cups milk (or heavy cream) 1 tsp. vanilla extract 2 Tbsps. unsalted butter 11/2 bars (6 ozs.) Ghirardelli 70% Cocoa Extra Bittersweet Baking Bars, chopped 11/2 bars (6 ozs.) Ghirardelli Milk Chocolate Bar, chopped 2 Tbsps. chocolate liqueur if desired In a medium saucepan at medium heat, combine milk, vanilla, butter and heat until mixture just simmers. Remove from heat and stir in chocolate bars (and liqueur, if desired) until completely melted and smooth. Serve over heat source that will keep it warm, but not hot.
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#7 |
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Confirmed User
Join Date: Aug 2005
Posts: 6,996
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hmmmmm...this makes me crave for one!
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#8 |
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visit hardlinks.org
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Join Date: Jun 2003
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thanks for the tips so far.
~Ray |
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#9 | |
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visit hardlinks.org
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Quote:
this one? http://www.barry-callebaut.com/Main/...s=505505 738& |
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#10 |
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Old broad
Join Date: Oct 2002
Location: Away
Posts: 13,933
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#11 |
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visit hardlinks.org
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Join Date: Jun 2003
Location: Las Vegas , Nv >>> [email protected] or icq 94994627 anytime
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#12 |
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visit hardlinks.org
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Join Date: Jun 2003
Location: Las Vegas , Nv >>> [email protected] or icq 94994627 anytime
Posts: 18,362
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How about English chocolates?
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#13 |
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Confirmed User
Join Date: Aug 2002
Location: Anchorage, AK
Posts: 583
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You can melt any kind of chocolate including white chocolate (which isnt really chocolate). I prefer dark and if Im covering strawberries I add a bit of heavy cream and corn syrup which gives the berries a nice coating that doesn't get so hard that it shatters when you bit into it.
If you are covering or dipping things in chocolate it looks pretty to drizzle white chocolate over it. |
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#14 |
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Too lazy to set a custom title
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Join Date: Mar 2003
Location: Homeless
Posts: 62,911
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Hershey makes a good one in bars that you can pick up from most stores. But it is semi sweet, so you will need to add powdered sugar.
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