no, i don't mean a textbook made out of chocolate. (but how fun would that be?) when i made s'mores pops, i learned some valuable lessons about working with chocolate flavored candy coating, so i thought i'd share my trials and solutions here.
don't drink water while you're working with chocolate. i was drinking ice water because it was really hot in my kitchen (don't worry, i could stand the heat). i grabbed my water and was taking a drink, and then... a drop of water fell into the chocolate coating. the coating immediately seized up and got all grainy and thick. ew, gross. it was completely unusable.
but no fear, there is a solution. i hopped on the internet and found you could just mix in paramount crystals to fix the problem. well, that's another problem: paramount crystals are available almost exclusively online. then i read that you could put shortening in it, but i was fresh out of that too.
then, i discovered the solution: vegetable oil. just mix it in until the chocolate is smooth again. thank you Jesus! the chocolate will take longer to harden, but harden it will. awesome.
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