post #1 of 3
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!!!
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post #2 of 3
when the melted chocolate cools in the icing, it adds firmness. The chocolate syrup will remain liquid and can impact your icing.
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