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Post by jacobk on Apr 29, 2019 5:00:39 GMT -5
Hi all I’ve been wanting to make some filled bars with a caramel sauce. When I make the caramel sauce I stop the cooking before the temperature increase above 100C meaning I still have water left. I do this because I find the product much nicer in regard to taste, viscosity etc. Now my question is - if I fill some chocolate bars with this sauce will there be a fat and even worse a water migration into the chocolate shell layer? How fast will this happen (what would the durability of the bars be)?
I know this depends on a lot of parameters, formulations and so on but if anybody could guide me a bit it would mean a lot!
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