I used compound chocolate chips to the same weight as I usually break down a bar of chocolate, is compound chocolate different? It's been in the freezer for hours and each time I take it out and lather a layer on it's melting and oozing down the sides of the cake before I even get around. Should I add more chooclate or start again and use this batch as sauce.
Compound chocolate is commonly used in candy, but it sounds like it has broken down. I'd suggest just starting over with regular chocolate, and use the compound chocolate mixture as a sauce. Hope all goes well.
I agree, and I also think putting it in the freezer, may have cause some moisture (condensation) making it worse. Sorry
Lovely thanks Ladies. It's sauce and I just went back to the chocolate I usually use. Best to try these things prior to an actual required job I think. Good lesson learnt!