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Thinnest chocolate coating for candies?


Michael M
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adding cocoa butter is one one do this...just don't add too much...There is nothing worse than a chocolate filled with cocoa butter!

You can also make sure that when you have finished tempering the chocolate you keep the chocolate at a high working temperature 90 degrees F. This will make it as thin as it will be with the ingredients already in it....

-Robert

www.chocolateguild.com

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Use a good quality couverture, work with it in the high end of the tempered range and bang the hell out of the molds. Thin, even shells can be made with correct technique even from low-cocoa butter content chocolate.

Ditto.

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
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When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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