"I would consider enrobing with chocolate twice. first time before cutting and second after. The chocolate creates a thin layer making it easier to cut. Otherwise, your marshmallow recipe might need to be firmer.(more gelatin perhaps)"
There are chocolate makers and chocolate "fondeurs" Chocolate makers produce their own chocolate recipe.it can either be from bean to bar or by mixing raw ingredients (cocoa mass,butter,sugar etc..) while "fondeurs" buy…"
Ohh lovely !! Iam new to this domain it's been less than year and iam working on my own business I have a tiny factory with a tiny shop , trying to take the steps up !! So what's ur job at patchi !!it's rare to find someone who's young that's interested In chocolate !! Ur In the factory in sibleen ?!