Following the fifth or 6th ten-second spherical from the microwave, the chocolate was workable. The glycerin introduced the sheen again and made the chocolate *nearly* suitable for dipping pretzels in. An additional benefit of glycerin is it’s hygroscopic and should help pull any offending moisture out of your chocolate. ザクザクしたカダイフの食感や、ピスタチオの風味がとても美味しいと... https://chandrav994kgx1.blogdemls.com/profile