[3_little_words]

George ~~
I added my questions to the end of the STICKY note under DESSERTS on the topic of "George's Macademia Chocolate Bark" but the highlight didn't appear to draw attention to the questions. I will copy and paste them here, if time allows where you can shed light ~~

Here are my questions: * Note: I use pourable granular Splenda
1) When melting the 2 Tbs butter, do you begin with the Splenda already in the pan WITH the butter as it melts, OR wait until the butter is melted to add the Splenda?

2) If the latter part of (1) is the case..... Do you add the Splenda all at once or a bit at a time while stirring it into the butter to make the slurry?

3) Are we looking for a smooth result after making the slurry...or is this supposed to be grainy due to the Splenda? In other words..... how smooth does it need to be before adding the chocolate to melt in?

4) Is part of the butter supposed to separate out from the slurry where a thin layer of liquid oil is on top of the thicker splenda and butter mixture?

5) Is liquid Splenda preferred in this recipe ? If sweetener other than granular Splenda has been tried, please post your findings ( texture while making, blending ease, flavor, resulting bark with snap or pliable bend) ?

Ok...if this doesn't make you because I've asked too many questions ( and I hope it doesn't), then I'll try not to ask any more for a long while. Thank you in advance, George or anyone who can help. sandi



Thank you,
sandi