pralines problems, two steps forward one step back...

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Alan Caldwell
@alan-caldwell
12/11/14 03:00:40PM
21 posts

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 12:11:25PM

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