2 hours ago, Rajala said:
Okay. I tried it again, thinking about what Kerry said; 25°. However, it started to get a little bit thicker at around 26° so I thought that was enough, brought it back up to 28°. By the time I had filled the mould. I could hold it upside down without any chocolate dropping down. Like it was a meringue.
Seriously, this product is my archenemy. Any suggestions?
While waiting for your feedback, I'm going to mould with something else, just to make sure that I haven't lost all my skills here.
The chocolate is always the boss!
How sure are you of the accuracy of your thermometer?