Chocolate Fondou

Emils Gustavs
04/11/17 06:31:22AM
6 posts


Maybe some one knows a stabilised recipe for shell life for chocolate fondus. I want to make dulche de leche fondu , caramel , dark chocolate. For my recipe i used chocolate UHT sweet cream, fruit pure and so one, but all of them got bad in 2 weeks. Do i have to avoid the sweet cream ? So i can hold them in shop for 2-3 weeks . 


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