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Post by Joanna on Aug 4, 2020 22:24:23 GMT -5
Dear Alchemist, I am so greatfull for having found your channel and videos. Thanks for sharing so much knowledge. I have done my first batches of dark and milk chocolate successfully, of course after getting some amateurs hands-on Lessons (mistakes) My milk chocolate had great shine and texture but I noticed in the bonbons that the shine reduced greatly after about 10 days, something that didn’t happen to the dark chocolate. Is this normal? Any tip to avoid this effect? Note: I used cashew milk powder and the flavor was very good. thanks Joanna
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Post by Chip on Aug 10, 2020 10:54:13 GMT -5
@joanna, there are many factors that could contribute to the shine condition you are speaking of. Tempering is one. Ingredients leaching through/out of the chocolate. Temperature; humidity and so on. You would need to try to isolate what factor(s) are causing the dullness. It probably would be easiest to address the environmental issues first to see if humidity/temperature are the culprits.
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