Chocolate with inclusions problem

Clay » Groups » The Science of Chocolate » Discussions » Chocolate with inclusions problem
Patricia Chapman
10/22/13 10:14:52
@patricia-chapman

I am tempering my chocolate with small amounts of Maldon or other sea salts. However, once moulded, they are losing stability over 24 to 48 hours and becoming a bit streaky. Has anyone else encountered this problem and solved it? Thanks.