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Post by sugarstax on Oct 3, 2021 21:47:52 GMT -5
When making bonbons why is my cocoa butter melting when I put my chocolate in? I am assuming it's too warm. Cocoa butter applied with airbrush then cooled. Then when I pour my chocolate in it completely melted the Cocoa butter and ruined the bonbon. What temp should my milk chocolate be at before I pour it into the molds?
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Post by Ben on Oct 4, 2021 6:54:26 GMT -5
The chocolate should be tempered, so milk chocolate should be around 87-88F and dark chocolate should be around 90F or so. I generally try to mold at the highest temp I can while still keeping the chocolate in temper.
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