Hello everyone. Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar?Thing is- we were making bars last year and this order will repeat…Continue
"What is the temperature of the Toffee before it gets enrobed?
We were making chewy toffee disks and had plenty of problems during manufacturing, and I know from experience that toffee needs to be treated in it's own…"
In ideal world the chocolates should fall out of the mould when you flip it over, which is the result of using a right method: preheating mould, cooling at the right temperature and time, then demoulding.
The way the cooling has to work…"
"What creates moisture/condensation- is when you have a difference between your room temperature and fridge(if an open type one) is more than 5C.
I personally would not put chocolate in a freezer even for 5 minutes because you are…"
"No hard and fast rules of thumb. often inclusions will be in the 7-15% range (ie if you've got a 100g bar, you'll have 85-93g of chocolate). One thing you can try to do is pre-warm the inclusions to the temperature of your…"
Hello everyone. Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar?Thing is- we were making bars last year and this order will repeat this year and we are trying to find some answers as we had plenty of problems last year making bars with inclusions in a ratio of 2:1. It was 80g of Belgian milk chocolate and 40 grams of inclusions. the thickness of a bar was 5mm and it was almost impossible to vibrate the bar evenly over the…See More