I was baking an espresso-chocolate cake today and noticed that I had in my possession white chocolate bars that decided it would live its life being in a solid state rather than being in a liquid form.

I don’t know how this is possible. I put it in the microwave and nuked it for all its worth. While it softened slightly, it wasn’t anywhere near melted. I then boiled the living daylights out of it using a double boiler method but still it didn’t do anything. What else could I do?

It was the usual Baker’s white chocolate bars that are used by thousands in their baking goods. Because of this, I now no longer have a cafe latte cream to go along with my espresso-chocolate cake. The dilemma.

I chucked the chocolate away because really, who wants a baking chocolate that doesn’t melt? I sure don’t.

On another note, it seems like my site has been hacked. If you look closely, each one of my entries dating back to the very beginning in May of 2003 now has one additional comment attached to it. All these comments courtesy of some casino gambling online site. Rather than deleting all of them I will leave them here since some are a little amusing to read while others… well, you can read them for yourselves.

Cheers.