warwick.hoy
Assistant Cook
Hi my name is James and this is my first post!
I'm wondering (hopefully there aren't any previous posts on this) how to make a more suitable chocolate sauce for coating shortbread.
I simply started out with a double boiler on low heat and melted some semisweet morsels and that was it.
Is there anything I can add to the chocolate to thin it and give it more of a sheen, and get it to flow a little better? Should it be hotter?
I know how not to burn it and that even a small amount of water will ruin the chocolate, but what about butter? cream?...etc.
thanks
I'm wondering (hopefully there aren't any previous posts on this) how to make a more suitable chocolate sauce for coating shortbread.
I simply started out with a double boiler on low heat and melted some semisweet morsels and that was it.
Is there anything I can add to the chocolate to thin it and give it more of a sheen, and get it to flow a little better? Should it be hotter?
I know how not to burn it and that even a small amount of water will ruin the chocolate, but what about butter? cream?...etc.
thanks