When I say 'concentrate' I mean things like wax, shatter, crumble, resin, et. al.
Chocolate has a low melting point. Concentrates have a much higher melting point. I'm wondering if dissolving a little alcohol in DC'd concentrate would work well in helping disperse the concentrate in melted chocolate. Really, maybe, if a few drops of ETOH would do funny things to the chocolate.
Not talking butter, here. Just chocolate.
Chocolate has a low melting point. Concentrates have a much higher melting point. I'm wondering if dissolving a little alcohol in DC'd concentrate would work well in helping disperse the concentrate in melted chocolate. Really, maybe, if a few drops of ETOH would do funny things to the chocolate.
Not talking butter, here. Just chocolate.
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