Thanks sebastian for your help
Want to make chocolate paste
Adding any liquid oil will accomplish this for you - the exact amount of which will be up to you to decide in terms of achieving the right consistency. Note: liquid oils are typically more susceptable to oxidation than solid oils, and you'll want to watch that, especially in your hot environment. I might suggest a coconut or palm fraction to begin with.
Can anyone help me make chocolate paste that doesnot hardens like chocolate and can be used to fill in the chocolate shell like a ganache (but without using dairy cream)
updated by @balpreet-singh: 04/11/25 09:27:36
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@clay
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Posted a response to
"Packaging and Storage"
"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
• yesterday
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Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address...."
@eric-lau
• yesterday
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Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us."
@kapil-jain
• 9 years ago
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