Does anyone know what the magic ingredient is for making chocolate firm again (without having to keep it in the fridge) after it's been melted? Someone showed me once a few years ago but either I didn't remember it correctly or I'm just not doing it right. Any suggestions would be awesome! Thanks
Thanks for the advice I'll try them out and see what happens. I'm having trouble with getting the chocolate to set firmly. It's usually somewhat soft and gummy/sticky afterwards. Anyways, I've got friend who worked for a really great chocolatier and she showed me once how to work the chocolate and get it to set the way I wanted, but for the life of me I can't seem to get it right; and unfortunately she'll be unreachable in Patagonia until 2009. So, all of your suggestions have been greatly appreciated!!! Thanks!
Talking about hard well I just am peeling off the shells of some hard boiled eggs. The hard part is that now I am having to cut and paste because the shell did not come off smoothly.
Please how do you boil the perfect egg? I love eggs. Yummy egg sandwiches, eggs in sauce and eggs in a basket. My future is about eggs.
Someone please tell me the perfectly boiled egg. I remember in Charlie and the Chocolate Factory the golden egg. Boy! he was lucky.
