Chocolate Fondou

Emils Gustavs
@emils-gustavs
04/11/17 04:31:22
6 posts

Hy,

Maybe some one knows a stabilised recipe for shell life for chocolate fondus. I want to make dulche de leche fondu , caramel , dark chocolate. For my recipe i used chocolate UHT sweet cream, fruit pure and so one, but all of them got bad in 2 weeks. Do i have to avoid the sweet cream ? So i can hold them in shop for 2-3 weeks . 

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kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

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@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.