tag:blogger.com,1999:blog-21308831.post1035733686060802949..comments2023-06-26T08:05:27.290-07:00Comments on An Italian in the US: Help!chemcookithttp://www.blogger.com/profile/17675842171888658314noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21308831.post-44489516479497660442007-10-10T01:36:00.000-07:002007-10-10T01:36:00.000-07:00I think the sugar you are adding to the chocolate ...I think the sugar you are adding to the chocolate is crystalising. Try using cream with the chocolate and maybe icing sugar (confectioners sugar). Heat the cream to bubbling stage add the sugar and then the chocolate once you have taken it off the heat. Vida xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-46345330937328795982007-09-17T17:36:00.000-07:002007-09-17T17:36:00.000-07:00i also believe they are cracking because they are ...i also believe they are cracking because they are wet or humid. try drying them overnight. i f that does not work try rolling them in chopped nuts! if you cant fix it - hide it!whozyerdannyhttps://www.blogger.com/profile/05221531292642496777noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-81573282779841191332007-09-16T23:20:00.000-07:002007-09-16T23:20:00.000-07:00Hey :) sorry I didn't see your post before, thanks...Hey :) sorry I didn't see your post before, thanks for the invitation though, we should do some more cooking one of these days :)!!!Romehttps://www.blogger.com/profile/17152418714972058811noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-47537396256409880082007-09-16T15:09:00.000-07:002007-09-16T15:09:00.000-07:00Hey Romelia!Thanks a lot for the suggestions!! So,...Hey Romelia!<BR/>Thanks a lot for the suggestions!! So, I'll definitely try to eliminate the milk and I'll try the addition of butter or cream.. If you want you can come try some since you've been so kind to give me suggestions!! :) :) :)chemcookithttps://www.blogger.com/profile/17675842171888658314noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-43627101439710579262007-09-16T15:04:00.000-07:002007-09-16T15:04:00.000-07:00Hey Marta :) Something like that happened to me so...Hey Marta :) Something like that happened to me some time ago and I remember reading it was probably because of humidity, if you add any water to melted chocolate it becomes granular and breaks (maybe your grapes were not completely dry or the milk did it). Some people add butter or heavy cream to fix it (I think it also makes the coating shiny), apparently it's all got to do with water-solids-oil ratios... I also read at that time about tempering to get the right sugar crystals size etc, my geeky nature just loves those kind of science oriented food explanations ;)Romehttps://www.blogger.com/profile/17152418714972058811noreply@blogger.com