|
Post by martin0642 on Dec 17, 2015 6:38:57 GMT -5
Hi all - another newbie question i'm afraid.
I've been making ginger caramels; technically dolce luce rather than actual caramel but for the sake o this let's call it caramel - the caramel is mixed with a little syrup from preserved ginger, with lots of finely chopped preserved ginger in it. This is then piped into molds of 80% chocolate which was definitely in temper. I've done these before without issue.
When I capped the chocolates all seemed fine - but then quite a few started to crack. I've looked for answers to this but almost universally they talk about ganache rather than filled caramels. I understand why shrinking causes cracking with those centers or when using ganache that was too cold - but this is with a fairly liquid caramel at room temperature.
Is it the liquidity of the center that is the issue? Previously when I made them they were a little firmer to start with.
|
|