t of lecithin, stirred until melted/dissolved and added it to the lbs of chocolate. that took care of it. the water was bound up after a few minutes and the viscosity dropped nicely. but that would not have happened with just that small amount of extra cocoa butter. the other thing i would suggest is...
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without setting off my symptoms too much. i just found a coconut milk based ice cream earlier this year called 'coconut bliss' . it is soy, dairy, and gluten free and sweetened with just agave. it is also vegan!...
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