Thanks to you I just had a nice dessert of chocolate from scratch! I had always assumed chocolate or candy-making would be things I’d never get around to trying, so it felt like an accomplishment even though it wasn’t complicated.
Naturally it tasted good because of the ingredients, but I went wrong somewhere: That sugar would not dissolve. I stirred and stirred for quite some time but it stayed granular as hell. So there was a sweet layer and a non-sweet layer, with the sweet layer being gritty. I’m guessing the temperature of the mixture had something to do with it??
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