Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!
i just made a couple of chocolates to take with me on a road trip, but they turned out really sloppy and are sticking to the foil. does anyone have a developed method for making chocolates? are certain types of chocolate better than others? i used ghirardelli semi-sweet. and can anyone tell me if there's a way to keep the chocolate from sticking to the foil or whatever you store it in?
Let them cool. They shouldn't stick if they are cold enough. Nestles makes semisweet morsels that come in a yellow bag that works good. Also, keep the foil as smooth as possible & don't mash the choc too much