Will it freeze well for later use? Ingreds only heavy cream, white chocolate, a little flavoring. Thanks.
Lisanne is a trusted home cook.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
You're most welcome. I make large batches of both dark and white and freeze them all the time.
It freezes like my dreams in Antarctica
Big change begins with small habits.
Cut Down on Kitchen Waste
Marcella Hazan’s *Other* Tomato Sauces
Get Set for the Best
ALDI Groceries We Love
Stock Up on Essentials