"Look at the moisture level and the sugar types and levels. If the water isn't tied up enough by the sugars it will easily migrate into the chocolate, making the chocolate soft, and the center will shrink and firm…"
"Do you let your ganache set overnight before you cap it or enrobe it ? The ganache will shrink and suck the sides of your chocolate in..
This is the short version to a long answer...
Hope it helps !! :)"
Hi,Just wondering if anyone can tell me why some of my chocolates sides cave in after a few days. Im' guessing its either from the shell being too thin or the mixture having too much moisture. They look great at first and then a few days later. the sides are all concave. Any help would be appreciated.Thank youCocoa JoSee More
"Iagree! Its so frustrating. Im only a small business from home and at the moment I am paying $48 for a 2.5kg bag. I almost making nothing when you factor in time and electricity etc. I guess they can charge that because there is really limited…"
"I haven't experimented with beer, but I make Grand Marnier truffles that are really potent and I get good feedback. I boil and cool a glucose mixture, add the liquor to that then fill and seal my truffle shells. I'm wondering if you…"
i tried to infuse hops into cocoa butter. It worked pretty well but it gave my chocolate too much of a bitter hoppy finish. I want the hops up front and tail off into chocolate sweetness.
I was toying with the idea of putting a thin layer of…"
Welcome to The Chocolate Life. If you know Mandy that means you're probably in Tennessee, outside of Nashville. Did you also know The Cocoa Tree when it was open? Bethany, the chocolatier there, is also a member of The Chocolate Life.