Hello Everyone...
Please I need urgent help....I tempered my chocolate (dark and mil chocolate), and all the process seemed to be fine, they came out nicely from the molds. The problem was that later when i tried them, the chocolate, not the ganache, was crumbly...what do you think the problem is??? could it be that the tempering process was not well done? ehat other reasons can make chocolate crumbly.
Thanx...
updated by @christine-de-massis: 04/12/15 08:00:08