Hi, I'm mostly a lurker here, now it's my time to post. I'm a hobby chocolate dipper for few years, I've fairly experienced at what I do, but have probably pick up all sorts of bad habits since I know almost no one with experience handling chocolate.
I occasionally make meltaways and have been using oil based flavors, but I just read a recipe at serious eats that calls for alcohol based flavor OR oil based. The recipe supposedly is based on Greweling's, but his book only lists oil. So the question is, does alcohol seize or affect chocolate or not? Does the added fat content make the alcohol less harmful to the texture? Anyone here with experience with using both oil and alcohol based flavors for meltaways?
Thanks for any help.
updated by @seth-a-hager: 04/10/15 12:22:19AM