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Adding Liquor to Chocolate for dipping etc...

post #1 of 4
Thread Starter 
How do you keep melting chocolate from curddling when adding a liquor to it?...I have tried several times to do this for instance adding grand marnier or kirsch to the chocolate and it gets really thick like frosting instead of staying liquid..i tried adding oil or crisco back into it and it just gets a little shiny....
post #2 of 4
Add the oil to the Chocolate before you and the Liquer.
post #3 of 4
Thread Starter 
thank you ..i will try that
post #4 of 4
Add the liquor before the chocolate melts or lightly heat the liquor the same as you would the cream in making a ganache. Then again you can add the liquor to the cream when heating it as well. As far as adding oil or crisco to the mix try Pelugra unsweetened butter softened to room temperature instead. :D
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