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- Joined Feb 24, 2007
Happy Thanksgiving.
I'm making a chocolate tart filling that made in the past without incident. Basically:
1lb bitter sweet
pinch salt
1c cream
1/2 lb butter
2tbsp sugar
Heat the cream, salt, sugar to boil, add chocolate & butter til melted.
I decided to try adding 1tbsp of Chambord to the melt to try a add a slight raspberry flavor. As everything began to come together, it quickly started to separate with the chocolate becoming lumpy and a layer of clear oil/water on the surface. Gross!
I'm guessing it's the alcohol. If not, could it be the butter? I was using an el cheapo Smart & Final brand.
Meanwhile, off to the store for more chocolate and better butter....skipping the Chambord this time.
I'm making a chocolate tart filling that made in the past without incident. Basically:
1lb bitter sweet
pinch salt
1c cream
1/2 lb butter
2tbsp sugar
Heat the cream, salt, sugar to boil, add chocolate & butter til melted.
I decided to try adding 1tbsp of Chambord to the melt to try a add a slight raspberry flavor. As everything began to come together, it quickly started to separate with the chocolate becoming lumpy and a layer of clear oil/water on the surface. Gross!
I'm guessing it's the alcohol. If not, could it be the butter? I was using an el cheapo Smart & Final brand.
Meanwhile, off to the store for more chocolate and better butter....skipping the Chambord this time.