Discussion Starter · #1 ·
As i have been taught from my workplace and heard from pastry workers, using coconut oil or cocoa butter helps add to the chocolate an extra crunch and also thin it out when it comes to dipping ice cream sticks to chocolate. But how much should i add per kilo? I find that 50g per 1 kilo of any kind of chocolate is fine. Any thoughts from experience? What is the appropriate? Any other fat? Any opinion is welcome.