"I'm surprised Deco suggested using cooler chocolate. Seems to me, you need to have it at the upper limit of tempered chocolate (whatever kind you use) before you pour. I would leave in longer as you did before, but then pop them…"
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Helen S
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Printed Chocolate Cracking Help!
Started this discussion. Last reply by david smith Mar 19, 2012. 1 Reply 0 Likes
Hi,I'm new to this site, thought i might get some help here,I got the Chocolate world magnetic molds, my prints on the chocolates end up with cracks!Anybody had the same issue? tips greatly…Continue
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Helen S posted a discussionPrinted Chocolate Cracking Help!
Hi,I'm new to this site, thought i might get some help here,I got the Chocolate world magnetic molds, my prints on the chocolates end up with cracks!Anybody had the same issue? tips greatly appreciated!How i do it:I print on transfer sheets from Deco then pour a thin layer of white baking chocolate before filling the mold with brown truffle, leave it about 15 minutes to cool off then put in freezer for 5-10minuteswhen the chocolates are out, the designs on them appear cracked:(I tried:1.having…See More
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- Dark, Milk, White?
- Dark, White
- Most memorable chocolate experience:
- Printing On Chocolate
- My favorite chocolate is:
- Truffles
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