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Old 02-09-2013, 02:54 PM   #1
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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 Will Never Leave You or Forsake You." Hebrews 13:5
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Old 02-09-2013, 04:45 PM   #2
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I always
I always melt milk and dark chocolates together for my Christmas candies. Never had a problem.
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Old 02-09-2013, 06:43 PM   #3
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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.

May we all live our life as long as we want!
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