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Post by nimbok on Oct 9, 2009 23:56:17 GMT -5
After dipping my truffle centers in dark chocolate, the chocolate set well (the temper was proper - good shine, good snap when I "tested" one), but about half of the truffles formed a crack across the surface. I had been careful to keep the temperature between 88 and 90 the whole time.
Also, I did not refrigerate the centers before dipping them; they were at room temperature. I had also let them sit overnight so the surface would dry out before dipping them, as I heard this helps prevent cracks.
Any ideas?
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gap
Apprentice
Posts: 390
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Post by gap on Oct 10, 2009 19:37:49 GMT -5
What shape were your centers? Where you have curved edges, it can help to have your chocolate on the warmer side of tempered. Alternatively, you can coat twice.
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