"As Mark stated, your centers should not be cold; they should be at ambient/room temperature when dipped. Also, you may try rolling the centers first in untempered chocolate, as that first coat will not contract--and possibly crack--around the…"
Discover Chocolate and Live La Vida Cocoa!
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David Israel
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- Edmonds, WA
- United States
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Taking a chocolate truffle making class, which was the impetus for my eventual starting a chocolate business.
- My favorite chocolate is:
- Michel Cluizel
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