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Post by moses on Oct 8, 2021 17:38:22 GMT -5
Hello there , my name is mousa and this is my first time posting here 😊 , I have a problem i m about to open a small business for making chocolate and my last two batches came like this so this is frustrating... ,making these with compound chocolate (so no proper tempring), after making them i placed them at the fridge (cuse the weather at my country around 30c), until they were about 17c then they came out like this .can some one help me with this ☺️☺️
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Post by Ben on Oct 11, 2021 7:20:14 GMT -5
I've never used compound chocolate and understand that it's not supposed to need tempering, but those definitely look untempered. Could the fats have separated enough that the cocoa butter was able to bloom?
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