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Post by bshafiee on Dec 22, 2014 2:31:52 GMT -5
Hi,
I have made chocolate truffles both in school and at work, but when I try to temper chocolate for moulds at home the chocolate melts too thick. I am sure there is no water mixing with the chocolate, and that it is not overheating since it iss clear that the chocolate is going to be thick even before it is melted all the way. I am not sure why this happens, Ihave tried many many times but it does not melt properly. Can you help me figure out why this happens?
Thank you
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Post by Sebastian on Dec 22, 2014 7:52:53 GMT -5
you've either got moisture in it, your chocolate is too low in fat for that application or under-emulsified, or you're over tempered. very difficult to tell which w/o further information i'm afraid.
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