Adding cocoa butter to thin chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you for taking the time to reply, I really appreciate it. I will be using Ramona Guittard. Yes, to answer your question this is about the enrobing question, we have been trying to achieve the thin layer with the enrober, and yes it does have a blower, however this enrober is super ancient and when the blower is on nothing comes out looking nearly as nice as without. So that is why I am wondering if we can achieve the thin layer with a less viscous chocolate and without the blower. Ah yes and I think I may have gotten confused with the weights somehow, I am looking to achieve about a 1/16 of an inch. Also is there a particular brand of cocoa butter that I should consider using with Ramona?