Originally Posted by
tfar
Thanks, Mike. That's interesting. So it happens rather with white chocolate. Hm, I never use that, so I wouldn't know but I trust you on that. So then what are the dry particles in the white chocolate that you speak of?
I really like the idea of simply using it and adding some cookies to hide the gritty consistency. It's not a bug, it's a feature!
Till
Describing the reconstituted chocolate as "gritty" is an understatement. The cookie pieces, however small, and chocolate would have very different mouth feels, and the chocolate would not be an asset to the finished dessert. It would be a combination of fat globules melting in the mouth, fat without much flavor, and the solids, which have a very odd and unpleasant texture not at all similar to the cookie crumbs.