Why is my chocolate not thickening up?
by Valerie
I like to temper chocolate and put it in cool molds... I'm experimenting replacing my agave with maple sugar... and also adding a bit of coconut oil (not very much)... I've used 1/2C agave and 2T Coconut oil successfully... I wanted to increase the coconut oil (so the chocolate would be less 'dark') ... soo. I tried 1/2C dry maple sugar and 4T coconut oil..... When I pour the chocolate onto the marble slab it is verrry liquid... and is not becoming viscose at all... though it is getting a nice shine... I've seen vegan bars that contain coconut oil and lecithin.. so I tried arrowroot that I have at home... and more coconut oil... not really working..... drats! |
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