Chocolate... I gotta ask this question...
- Thread starter nahoku
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Normally I do put a drop or so of coffee type flavoring in my chocolate attempts. I'm also going to be exploring an miniscule amount of eucalyptus and some sort of alcohol flavoring.
I'm not sure if anyone has mentioned this (I haven't read through all 21 pages of this thread), but has anyone tryed to mix a chocolate, dark chocolate, or bittersweet chocolate with a white chocolate? It might smooth it out. Of course this could be in addition to other inhancements such as coffee, butter, marshmallow, EM, or whatever.
Just a thought.
Just a thought.
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