I am trying to melt some white chocolate for coating a truffle and it seems really thick - is there any way to thin it out that won't impact it's setting properly? Also, I have, what is possibly, the world's worst head cold. Any suggestions for a hot toddy (or cold toddy) remedy. Will have to rely on my husbands taste buds for this week's challenge tasting - he's so bummed about that! :)
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