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Post by buttercup on Mar 11, 2017 7:21:53 GMT -5
I've been tasked with the challenge to make three large chocolate easter eggs 12cm tall. I've been supplied with Dr Oetker 72% Extra Dark chocolate to do this. I have melted the chocolate to 48oC then seeded it to bring it down to 32oC before pouring into the mould, left in fridge 10mins open side down, then added a second layer. My questions are 1) whats the max length to leave it in the fridge? 2)How should I store these once out? My biggest concern is the finish, how can I make sure I get a shiny egg that stays that way for a few weeks?
As you can tell, I am not a chocolate expert and only ever played with it for fun. Any advice gratefully received. Thanks Jo
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