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liqueur chocolate?
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leggie
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March 16, 2006 - 1:05 pm
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How do we seal the chocolate properly if we fill in liquid like liqueur?
I thought chocolate is heavier and will sink to the bottom and cause the liquid to flow out the mold?

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Sebastian
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March 16, 2006 - 1:28 pm
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http://forums.egullet.org/inde.....opic=84503

good resource for pastry chefs and chocolatiers.

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leggie
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March 17, 2006 - 5:34 am
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Thank you.
I'll check it out.

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liqueur chocolate? | Techniques | Forum