4 Comments

  1. Einav Elmakayes said:

    Hi Rachel,
    Great post.
    I understand the butter issue, what about margarine?
    I have butter flavored margarine, does it work?
    I know that margarine have a-lot of fats..do you think that maybe it’s better?

    Einav,
    chocolatair jan

    March 8, 2015
    Reply
    • Rachel McKinley said:

      Hi Einav,
      Great question!
      I will be discussing substitution in the next post, but for now let me say, unless you are working in a vegan market, butter is always best!
      Rachel

      March 8, 2015
      Reply
  2. Jeff said:

    Thanks Rachel. Can’t wait to read the part 2 for substituition of butter. Butter affects the flavors of chocolate. I am looking for alternative to butter which will signified the chocolate ganache taste back to the forefront without increasing its melting point .Looking foward to that but hats down to cultured butter fats for making some delicious chocolates.

    March 11, 2015
    Reply
    • Rachel said:

      Hi Jeff,
      If you are adding a fat, but you do not want to alter the flavour, why are you adding a fat?
      Rachel

      March 14, 2015
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *