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Topic summary

Posted by becca
 - February 08, 2012, 04:06:41 PM
It is important for the chocolate to not go white or chalky after having been metled as well. 
Posted by nameless
 - February 07, 2012, 02:31:38 PM
...should also make them easier to bite into when eating or be more "melty in the mouth".

Adrienne
Posted by GingerPye
 - February 07, 2012, 01:13:55 PM
I ended up using 1 T in a bag of Enjoy Life chips.  Don't know if it was really needed.  Does seem to make it smooth.  And if it is smoooooth, it just pours nicely off a spoon as you are filling the mold.  Then gently tap on the table to make any bubbles go away.
Posted by hezzier
 - February 07, 2012, 12:28:00 PM
So how much crisco did you end up using?  DD was with me at the cake decorating shop and saw all the chocolate molds and of course wants to make some.  I told her we had to get through this weekend first (retirement ceremony/party).
Posted by GingerPye
 - February 06, 2012, 01:53:39 PM
ew.  Okay, thanks.  Off to the store I go.
Posted by nameless
 - February 06, 2012, 01:23:15 PM
depends, but instinctively I'm going to say yes.  Mostly b/c I really think butter flavor Crisco is vomitous.

Adrienne
Posted by GingerPye
 - February 06, 2012, 12:46:14 PM
Thanks!! -- do you think it will adversely affect the taste of chocolate lollipops? 
Posted by nameless
 - February 06, 2012, 12:43:33 PM
It should work just like plain Crisco, it's just flavored. However, I think the butter flavored Crisco is just a gross fake replication of "butter taste".  It's going to flavor your final product.

Adrienne
Posted by GingerPye
 - February 06, 2012, 12:32:44 PM
I've got a few questions.  I accidentally picked up the butter flavored Crisco shortening sticks to use with Enjoy Life chocolates.  I'm making the chocolate lollipops.

I called the company and got a recorded message about how they label for the major 8 allergens.  Okay, I don't see milk on the label but it does say natural flavors. 

How is this company as far as labelling?  It is the J. M. Smucker Co.

Also --

Will this work with my chocolates?  Or do I need to run out and get regular shortening?

Making these RIGHT NOW ...... or as soon as I get the info.

Thanks for any help!