I'm trying to make some non dairy dipping chocolate from unsweetened chocolate pieces. I melted the chocolate, added a couple of tablespoons of butter and maybe a quarter cup of water (as a substitute for milk). The chocolate looks nice, tastes good, but slides right off the food I am trying to dip it into. Yikes. I'm guessing adding water was a mistake. Any ideas of how I can adjust this so it will stick?
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