|By Ramodeo (Ramodeo) on Monday, May 22, 2000 - 11:22 pm: Edit|
Does anyone know of *ANY* use for partially siezed chocolate? Someone in our kitchen melted about 5 pounds all at once (probably to dip 50 strawberries, =( grrrrrr) and I found it hidden on my shelf last week. There's got to be something it can be used for.....help!
|By Mikeh (Mikeh) on Tuesday, May 23, 2000 - 12:17 am: Edit|
I know that you can soften the chocolate over a bain marie and then vigorously stir in vegetable shortening until it becomes fluid again. For 5# of chocolate, it will probably take 1/4-1/2 cup of shortening. Maybe you can use it to bake with or even to dip things.
Whatever you come up with, please let us know how it works out.
|By W.DeBord on Tuesday, May 23, 2000 - 07:50 am: Edit|
Why couldn't you use it as if it was still good? I would. For instance, chop it up into chunks and use them in cookies. I probably wouldn't melt it any more or use it as a melted chocolate ingred. in your recipe, just use it "as is".