chaz
Neophyte
Posts: 2
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Post by chaz on Mar 28, 2021 15:12:39 GMT -5
Hey there! First post from a newbie chocolate maker here. I've recently started using mycryo for my tempering and this weekend I had a go at dipping biscuits. White and milk chocolate turned out great (other than lots of air bubbles - another problem I need to work on) and swirl free but my dark chocolate biscuits became incredibly swirly after the first three, like the example below. I'm not entirely clear what caused the swirling. It looks sort of like the chocolate came out of temper but my understanding was that that only happened when chocolate got too hot. Thanks for any light you can shine on this!
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Post by Thomas on Mar 28, 2021 17:38:49 GMT -5
After you click on the 'Reply' button, the window changes to type in your reply. You can either drag a photo into the reply, or click on the small picture icon at the top. It will you warn you about the photo size limit. Can't go above it.
-Thomas
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