I was wondering if anyone ever used hershey's chocolate syrup instead of melting chocolate for chocolate BC?? I was just thinking about it and was wondering if this can be used to save time on the melting. Thanks!!!
when the melted chocolate cools in the icing, it adds firmness. The chocolate syrup will remain liquid and can impact your icing.
DUH!!!! That makes a ton of sense!!! I never thought about it......thanks!!!