Posted by Gerard on December 15, 1998 at 18:14:48:
In Reply to: melting peters chocolate posted by carole on December 08, 1998 at 11:59:50:
Carole,
its an inferior product, hardly chocolate if you look at the ingredient list.
Get something with a higher % of cocoa butter, I use cocoaBarry Noire couverture from France.
I also thought the problem was water contamination same as Brian, but my machine doesn't use water.!
Take a look in bakers dozen, scroll down to "Matt, Peters choc is $#@^&%!", we talked about it last month.
Make truffles with it, don't buy more.
Regards, Gerard