Invertase
Posted in: Tech Help, Tips, Tricks, & Techniques
Cont. I wa told to keep it cold. I am interested in your feed back. How soft should I expect them to become? Should it be a big difference? Thanks!
Hey Everyone! I make old school chocolates, Cream centers (fondant). I love the flavor of Boston Buttercreams. If any of you have tasted it then you know what I mean. I have had difficulty matching the flavor of some of my favorite shop's and was wondering if any of you have a good recipe for BOSTON BUTTER CREAMS. I would be very grateful. Thanks!!
Great! Thank you for your input! I will play around with it this week!
The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them. As I have tasted chocolates from some local shops I have noticed how smooth and soft their centers are. As I have studied them I realized there's no way they could dip something that soft and sticky and keep them a pretty shape. I was later told about Invertase. I have never used it but wonder if this could do the trick. My chocolates have been tasty and creamy, but not to the same extent. I don't want liquid centers just an extra silky smooth cream. What are your opinions and instructions on invertase.
How do you get the chocolate thick when dipping chocolates. Someone told me to add a little bit of water when you are working the chocolate on the marble slab. Is this true or can you achieve this just by the way you dip?