Can anyone please help. I often have to make a chocolate cake with a solid chocolate strip around it, which I make with melted chocolate spread thinly on greaseproof paper and wrap around, then leave to set. Problem is though: I live in a very hot place and this melts quite quickly, especially when delivering the cake. Is there an alternative to my normal baking chocolate? I've read about chocolate with higher melting points but this is not available in my country. Or is something like candy coating (also read about it on the net) better to use?
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2/17/11 at 2:18pm