John Kuthe wrote:
> On May 2, 1:50 pm, Ruddell > wrote:
>> Dumb question probably but I don't really know what to do. I want to buy a
>> fairly large block of chocolate and melt it to fit a mold. While it's
>> melted, what can I mix in to make it less denser so it will cut with a knife
>> easily?
>>
>> I think I said that right and I hope you all got it...
>>
>> --
>> Cheers!
>>
>> Dennis
>>
>> Remove 'ElleKabong' to reply
>
> Cream. Basically make a very thick ganashe or truffle center. I use
> 1/2 cup of cream per 1 lb of chocolate for my truffles. Maybe cut
> that down to 1/4 cup cream or less per lb of chocolate for a large
> moldable chocolate thing.
>
> John Kuthe...

I vote for cream. Rice Krispies would have a different effect.

--
Jean B.