I was about to ship out some samples and I saw this on my raspberry filling, and my honey almond....
please see attached pic
1st issue
chocolate, callebaut c811 with 5% coco butter
filling, oragnic rasp, glucose, vodka, waxy maize and carrageenan.
2nd issue
honey almond filling, its a sugar sweating through...why?
Im thinking the shell thickness was to thin....
thoughts?
cheers!
Alan
updated by @alan-caldwell: 04/11/15 10:11:25