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Post by kimmit on Nov 22, 2011 8:37:07 GMT -5
Hi all. I'm so pleased to have found this site! I need some advice please. I attempted molded chocs for the first time today. However, my tempered chocolate is not liquid enough to pour out of the mold when I turn it upside down. I got it 48 degrees C, then down to 30, then up again to 32 (as per the book I read about it). It is beautiful and shiny and looks good, but I think it should be more liquid? Any suggestions or comments would be appreciated. Also, can I keep re-heating it to 32 C when it gets too cool? Thanks! Kim
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