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Post by tattletat on Jun 5, 2021 3:05:31 GMT -5
I am keeping my cocoa butter in temper from what I can tell. When I put them in the molds pre application of my chocolate the cocoa butter seems to kind of melt a bit in some parts making it so the chocolate doesn’t stick as well in that area leading to uneven thickness of shells and cracking. Does anyone know what seems to be going wrong here?
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Post by Ben on Jun 7, 2021 14:50:39 GMT -5
Can you give us the exact steps you're doing? Also, can you give more detail on how (and when) the cocoa butter partially melts?
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