Hi All, I have been experimenting with filled chocolate bars, and I have noticed that after about a month of storage they are dried out in the middle. I found this with cookie butter, peanut butter, but not with the caramel sauce. Any thoughts?
Drying out always is a result of moisture migration. Always. It'll be helpful for you to understand water activity and subsequently what it is for your fillings, as that'll likely be what's causing the issue, and what will ultimately fix the issue.
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.