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Beckykp27

Tips on milk chocolate shells

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I'm trying to make bonbons with milk shells for the first time and I'm struggling. When I melt my milk chocolate it is really thick. Is this normal? I'm pretty sure humidity is not an issue. I'm concerned that my shells wont empty out well and I'll be left with no room for ganache. I tried adding some cocoa butter last time but it affected the flavor. 

 

Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.

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25 minutes ago, Beckykp27 said:

 

Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.

 

I think that’s your main issue. For shell molding, couverture chocolate with at least 30% cocoa butter content usually works best. Inexpensive chocolate or chocolate formulated for baking (cookie chips) may be significantly  less fluid when melted. 

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