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how thin is too thin?

Lior

By Lior
in Pastry & Baking

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Lior

Lior

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My local chocolate forum is discussing this especially with white chocolate shells. Should the shell be almost see through so that a dark ganache is very obvious? Some like this and think it is a sign of quality. What about too thin? Shelf life? Breakability? Conking in of top part? Drying out of ganache? What do you think?

Edited by Lior (log)

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Ganache Chocolate

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Kerry Beal

Kerry Beal

Posted
Posted

IMHO white shells should be thick. Thin white shells have been the bane of my existence with fruit fillings - they were the cause of my famous "bleedin' hearts o' Jesus" - 250 white hearts with cracks and oozes of raspberry filling from the cracks.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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