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liqueur chocolate?
March 16, 2006
1:05 pm
leggie
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Forum Posts: 19
Member Since:
April 4, 2005
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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?

March 16, 2006
1:28 pm
Sebastian
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Forum Posts: 430
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September 30, 2004
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http://forums.egullet.org/inde…..opic=84503

good resource for pastry chefs and chocolatiers.

March 17, 2006
5:34 am
leggie
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Forum Posts: 19
Member Since:
April 4, 2005
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Thank you.
I’ll check it out.