Bittersweet and Semi-sweet Choc - Can I Melt Together For Fondue?
I will be melting Ghirardelli baking chocolate bars for a fondue.
I'm worried that all bittersweet will be too bitter; and all semi-sweet will be too sweet, (on already somewhat sweet dippers like strawberries, cheescake, etc.)
Could I use 1/2 of each bitter and semi and melt them together? Or would that not work for some reason?!
Would the 2 flavors go together and would the 2 bars mix / melt together well?
Thank you for any thoughts or suggestions.
I always melt milk and dark chocolates together for my Christmas candies. Never had a problem.
Use all your Ghirardelli and add powdered Eyrthirtol or powdered Xyilitol and liqiuid sucralose . Then taste it. Thats how you learn what you like.
Splenda alone makes chocolate bitter.
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