I was about to ship out some samples and I saw this on my raspberry filling, and my honey almond....
please see attached pic
1st issue
chocolate, callebaut c811 with 5% coco butter
filling, oragnic rasp, glucose, vodka, waxy maize and carrageenan.
2nd issue
honey almond filling, its a sugar sweating through...why?
Im thinking the shell thickness was to thin....
thoughts?
cheers!
Alan
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