open
Neophyte
Posts: 6
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Post by open on Nov 27, 2021 23:30:34 GMT -5
Thank you all for the advice. I used a recipe of 45% Cacao nib, 30% Sugar, 15% Cacao Butter and 10% Milk Powder. It's delicious! Tempering was tricky even though I was using the silk method, but managed it in the end. Not quite the shine I was hoping for, but the chocolate has a lovely snap and tastes fantastic. Wrapped six bars to share with people tomorrow to see what they think.
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Post by Chip on Nov 28, 2021 17:56:27 GMT -5
Nice! And nice presentation as well.
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