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Bottom coating problem
Hi. We've been making chocolate-dipped graham crackers for awhile now, but we've recently run into a problem wherein the bottom coat separates after the entire cracker has been dipped. It doesn't happen immediately -- usually in a day or two -- and it only happens with the dark chocolate (Esprit des Alpes Garnet 63%). I've never come across this before and can't figure out why it's happening. As far as I can tell, the chocolate is properly tempered. Any suggestions on why this is occurring would be most welcome.
Thanks,
-Elena
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Grahams.JPG, 64 KB
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Replies to This Discussion
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Permalink Reply by Elena A. on -
Thank you, John, for your suggestion, though I'm not quite sure what you mean. Lower the temperature of the chocolate? The cracker?
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Permalink Reply by Kerry on -
Try adding a small amount of milk chocolate to the dark you are enrobing with. The milk fats make the chocolate a bit more 'flexible' and this may solve the problem.
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Permalink Reply by Elena A. on
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Thanks for the suggestion, Kerry. Unfortunately, that's not an option as this is one of our vegan products, so no milk fats allowed.
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