As the number of wannabe pimpers increases I forsee more and more people mixing creame with chocolate and having it turn solid or burning marshmallows.
Thus there should be a section of the site which gives simple guides on basic things that all good pimped snacks should contain.
PS The person making the Reese's Mothership should have added some vegetable oil to the chocolate to turn it liquid again [Smile]
I also realised that you shouldn't put water into molten chocolate, because tis turns into a big lump - a bit like a truffle, which is probably OK if that's what you are aiming for, but it's no good for pouring... [Confused]
I may not have done any pimps yet (they're a coming) BUT surely when melting chocolate, why bother adding anything? Heat + Chocolate = melted chocolate no?
Check out my melting chocolate tips guys.
Never add water or spirit alcohol to chocolate. It knackers it. Cream is fine, it helps soften most things like toffee and chocolate.
melting chocolate is ok if ur doing it VERY slowly, so it doesn't burn, but adding oil means that it doesn't burn - we have a choclate fondue fountain and you add oil to the chocolate so that the heated emtal of the fountain doesn't burn the chocolate but the choclate is still runny
p.s. it doesnt change the taste but it does bump up the calories!!!