Can clarified butter be used as shortening to make melted chocolate smoother and easier to spread? I have a tight budget so buying a block of Copha/Lard when I only need a bit for one cake doesn't really seem worth all that money.
So can it be used as shortening for chocolate without causing the chocolate to seize or not set?
Also I think I saw a post/s saying that brown clarified butter tastes like (hazel?)nuts and was wondering how to tell when the brown clarified butter won't taste too strongly of nuts.
I'm going to make a orange cake drizzled with white chocolate for a special birthday and if I can get the white chocolate to have a slightly nutty taste, that'd be a bonus.
Welcome to DC Kirsten. This is a fun place to be and full of very useful information as you can see on this subject.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Do you know if clarified butter will make melted chocolate seize or prevent it from setting? Since I can't have the chocolate inside the cake I want to drizzle it on top and I wish to get a bit artistic with it, swirls, lines and the like.