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Post by munkymagic on Jul 4, 2018 15:11:59 GMT -5
Please help! I make a lot of Millionaires shortbread with 70% chocolate and it’s blooming all the time. Is there anything I can use to stop it? What am I doing wrong?
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Post by Thomas on Jul 4, 2018 17:39:53 GMT -5
Most likely you are not tempering your chocolate correctly.
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Post by munkymagic on Jul 5, 2018 0:44:45 GMT -5
Can I temper it in the microwave? I’ve read on Callebaut website you can do it that way
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Post by Thomas on Jul 5, 2018 11:03:37 GMT -5
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Post by munkymagic on Jul 6, 2018 11:25:56 GMT -5
Hi, I have followed this technique and still the chocolate blooms. Could the air temp in my kitchen have anything to do with it? Also I have seen a recipe for the millionaire topping saying to melt chocolate with butter then pour over. Would this work?
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