"Opinicus" > wrote in message
...
> I just remembered what I did:
>
> I melted the chocolate *in the cream* over the double boiler. Do it
> slowly. When it's thoroughly mixed, pour it into your molds.
>
> The result is incredibly rich and seductive.

I will try that. It sounds like an interesting approach.

Approximately what was the balance between amount of milk/cream and
chocolate?

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W