Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

keychris

keychris

heating prior to capping won't stop that issue, because the chocolate has already contracted. If you heat it so much that it re-expands, you'll break it out of temper. It's more noticeable on circular shapes because you get an even contraction in all directions.

keychris

keychris

heating prior to capping won't stop that issue, because the chocolate has already contracted. If you heat it so much that it re-expands, you'll break it out of temper.

×
×
  • Create New...