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Post by markstickley on Nov 24, 2012 11:49:05 GMT -5
Hi all, I tried making some ganache with praline which solidified nicely in the fridge. I was able to shape it into cuboids / bricks and then dip it in tempered chocolate. But if you look at the photo you can see that after the chocolate had set or started to set the filling started to melt / separate and push its way out of the chocolate like a weed through tarmac. This is really frustrating as I was fairly pleased with the results besides that (the rough and ready look of the chocolates were a bit of a mistake from working at too low a temperature, not one I'll make again). Does anyone have any idea why the filling might do that? Does the chocolate contract as it sets, squeezing the filling out? How can I avoid that happening? Thanks! Attachments:
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