Hi everyone,
I'm on a quest to make homemade chocolate syrup or sauce similar to Hershey's chocolate sauce, but using better quality chocolate of course. I found a few on the web buy they either needed refrigeration or melting before using. I would like the resulting product to be shelf stable.
Anyone has any experience, ideas, or pointer I would greatly appreciate hearing them.
Sam
updated by @sam-a: 04/25/15 09:16:12PM
Activity
@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"