Precoating Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Linda,Thanks for your reply. My chocolates turned out very well but the chocolate I used for dipping I think WAS too viscous. It used to work great when I didn't pre-coat and now it's too thick (but then I had cracking). Although the taste is still wonderful, I enjoy the thinner shells. This is why I call myself an amateur! It takes a long time to master chocolate. I was using Callebaut 54.5% (3 dots for cocoa butter content). When you do your first coat do you roll them in your hand or do you dip them? I found it much easier to roll them in my hands as it reduced having a foot this way. I also had cracking when I tried dipping my first coat in the thinned chocolate. I literally had the perfect temperature/humidity that day to work with chocolate so I know that wasn't a factor.BTW, I've been to your website awhile back looking at your classes! That's so ironic. It's a great site and maybe if I make it out to NE I'll have to stop by. I grew up in CT and lived in Maine for many years and I long to return!Thanks again,Lizzy Steffen www.lizzyskitchen.com
! The price is fine, I would prefer it in polycarbonate though. As for the one I like least, I guess would be H, C, and D. By the way - do you do custom molds? I wouldn't mind having a custom bar for my line.
