post #16 of 16
Originally Posted by absolutelysweet View Post

I have a few problems with this but I have found that if I make sure the bowl is dry Indeed, if there is any moisture in the bowl it can make your chocolate seize.and if I put half the amount of cream to chocolate it works out every time with milk or dark chocolate ie 600 chocolate 300 double cream. If white chocolate then I do 600 chocolate 250 double cream thickens up really quick and sometimes I even use a electric whisk it makes it go really white. X  Yes, these are good ratios.