LOL, Christine just forwarded me this. We had the same experience with fondue (twice) and it pissed me off so much I had to google it. Chocolate starts to melt at about 90 degrees and can seize (your picture is a great example) very easily at anything higher than 120 degrees...and you can't do much at all to fix it! Low and slow and frequent stirring is the only way to go. -Adam
LOL, Christine just forwarded me this. We had the same experience with fondue (twice) and it pissed me off so much I had to google it. Chocolate starts to melt at about 90 degrees and can seize (your picture is a great example) very easily at anything higher than 120 degrees...and you can't do much at all to fix it! Low and slow and frequent stirring is the only way to go. -Adam
ReplyDeleteHAHAHAHAHAAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAAHAHAHAH!
ReplyDeleteGive Ryan points for creativity!! And as long as they tasted OK....
ReplyDeleteHow cute! What a great husband you have!
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