Chocolates with that Showroom Finish, 2012 –
[Manager note: Follow this conversation from the begining at Chocolates with that showroom finish, 2004 - 2011] heard somewhere that the higher the % of cocoa in a chocolate then the thicker it is when in temper? is this true? it might explain things a little when im trying to temper the chocolate at work. Also, whats a good precise thermometer to use for tempering thanks
Bought the Martha Stewart tape, cut a strip of the 1/4", and placed it in a demisphere mold (I can't imagine doing this in one that is more "enclosed," such as a dome). The first time I added colored cocoa butter with a finger. It got under the tape everywhere, total mess. Second time:
On the second try I pressed the tape as firmly against the polycarbonate as I could, pressed it again, then sprayed with airbrush. It's the closest I have ever come to success
