yes, The transfers are easily to come off, I think it takes time to master that. sometimes I add more chocolate at once and when I spread it I try no to spread it extra thin. sometimes helps, sometimes I make a mess.
I have never use stencil,…"
The best way to go is to temper the cocoa butter. I would follow white chocolate temperature, since they both can burn easily. If it's tempered the right way, it shouldn't bloom. try one as a test and wait until the next day just…"
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More