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GENERAL TIPS AND RECOMMENDATIONS FOR WORKING WITH CHOCOLATE

Publication date: 15-Dec-2017

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  • Don’t add oil, margarine, or butter when making modeling chocolate.

  • Don’t add water because it’s incompatible with the natural fats in the chocolate and can make the chocolate turn opaque, lumpy, viscous, stiff, and impossible to model.

  • To increase the fluidity of chocolate couverture, add cocoa butter made for couvertures; if you use a chocolate-flavored icing, you must add the appropriate vegetable fats.

  • Don’t mix cocoa butter couvertures and icing, because they’re incompatible and won’t solidify uniformly.

  • Respect the fusion temperatures particular to each type of chocolate to avoid it burning or acquiring undesired characteristics.

  • Only use artificial flavors and colors that are soluble in fat.



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