Its more than just taste that makes fine chocolate such a luxury. The melting point of chocolate is just below the average human body temperature, creating the “melt-in-your-mouth” effect that feels so good. Chocolate also releases endorphins, much like a runner's high, but without the exercise.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?
|Sheri Ann Richerson|