I am thinking of trying today in an Air Conditioned room where temperature will be between 22-24 degrees. I have following queries
1) What is ideal room temperature to make Bon Bons?
2) What is the ideal temperature to start working with Coloured Cocoa Butter?
3) What is the ideal temperature of chocolate to pour on the coloured cocoa butter?
4) Considering the slightly higher room temperature, Should I put the mould in freezer after I have applied the cocoa butter?
5) The chocolates that I made yesterday didn't have good shine like what I had seen the pics here on egullet. What to do about that?
Sorry for so many questions but I want to trouble shoot the process to get good result.
