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I'm a chocolate hobbyist letting my mind wander. I want to add some texture to a whipped meltaway center. I'll probably try it tomorrow but I'm wondering how it might work or if there are any pitfalls. Maybe crushed spun sugar or praline powder. Maybe crushed crêpes dentelle or cereal, maybe crushed nuts. I may try to roll the centers in the crunchy things or go simple and just fold them into the centers. I'm hand dipping.
Anyone ever try using inclusions in a couverture?
I'm a chocolate hobbyist letting my mind wander. I want to add some texture to a whipped meltaway center. I'll probably try it tomorrow but I'm wondering how it might work or if there are any pitfalls. Maybe crushed spun sugar or praline powder. Maybe crushed crêpes dentelle or cerea, maybe crushed nuts. I may try to roll the centers in the crunchy things or go simple and just fold them into the centers. I'm hand dipping.
Anyone ever try using inclusions in a couverture?
I'm a chocolate hobbyist letting my mind wander. I want to add some texture to a whipped meltaway center. I'll probably try it tomorrow but I'm wondering how it might work or if there are any pitfalls. Maybe crushed spun sugar or praline powder. Maybe crushed crêpes dentelle or cerea, maybe crushed nutsl. I may try to roll the centers in the crunchy things or go simple and just fold them into the centers. I'm hand dipping.
Anyone ever try using inclusions in a couverture?
