tag:blogger.com,1999:blog-7189165.post7771335570815497222..comments2024-03-28T19:59:32.409-07:00Comments on Eat The Blog: Nut-Free Chocolate SpreadGoodyhttp://www.blogger.com/profile/17383404429461423998noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7189165.post-18899563292120934082012-01-27T04:24:59.655-08:002012-01-27T04:24:59.655-08:00I'm not sure I'd let it sit out for a day ...I'm not sure I'd let it sit out for a day before using, as it still is egg based. A few seconds of placing the jar in a microwave, or a pan of warm water ought to bring it back to spreading consistency. You don't need to boil it hard-just bring it "to" a boil, then remove from heat. <br /><br />I know these things can vary by butterfat content of chocolate, how cold your fridge is, etc. but I do appreciate you letting me know what went wrong. As this is a rather old post, I ought to try it again to see if I can replicate it. Anyway, thanks for letting me know your experince.Goodyhttps://www.blogger.com/profile/17383404429461423998noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-20679232657499724822012-01-27T03:35:35.301-08:002012-01-27T03:35:35.301-08:00I made this with bittersweet and milk chocolates a...I made this with bittersweet and milk chocolates and left out the sugar. When I let it boil, the butter fat separated - it all went back together after I let it cool. The next time, I cooked up the butter, cream, and egg yolk while whisking, then stirred in the chocolate off the heat after it had bubbled a few times - it all melted into a nice, smooth mass! It's very hard when chilled, though - I took it out a day before I needed it to let it soften.Birgithttps://www.blogger.com/profile/04914295432528864010noreply@blogger.com