chocolate covered frozen bananas
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for your reply, Terry. I'll do some trial and error.
Hi Cathy, I used the spray on just a few pieces of chocolate. You must not spray too close to the confection and you need to just spray lightly with a sweeping motion. It doesn't smell particularly good when you first spray, but it dries quickly (give it a minute) and then leaves a nice sparkly shine on the chocolate. It has no after taste (at least not on the few pieces I used it on) and it does not come off when you wipe your finger across the chocolate. Remember I only used it on a few pieces. I will be experimenting with it more in the future. Let me know how it works for you. Esther
I have the Sinsation. It melts and tempers about 1.5 lbs. of chocolate at a time. After about 30-40 minutes I find that I need to melt a small amount of chocolate and re temper the batch because it becomes over-tempered, becoming too thick to work with. Any suggestions?
Thanks, Clay, for responding to my question even though I posted it in the wrong place. I want to use Color Mist on my chocolates after they are released from the mold. I'll try it and let you know how it worked. Esther