How to keep chocolate from melting in your hand?
by Lois
I have made chocolate covered raisins with no problem, setting up at room temperature, and remaining easy to handle with no melt problem. I have now made chocolate covered Easter eggs which I sliced after they were set and kept them in the refrigerator. The minute you take a slice and begin to eat it the chocolate melts all over your fingers. What is the problem? What am I doing wrong with the eggs that was no problem with the raisins? |
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