What really bugging you when using chocolate for your cake,dessert or recipe.
1. Some chocolate melts at too high of a temp and I end up burning it. 2. Plussometmims it gels too fast, so it is bad for mixing/folding into things.
3. Some chocolate doesn’t melt well and is a bit gritty. 4.
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1. Some chocolate melts at too high of a temp and I end up burning it.
2. Plussometmims it gels too fast, so it is bad for mixing/folding into things.
3. Some chocolate doesn’t melt well and is a bit gritty.
4.