as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first couple of days but seem to become gritty after a few days. Not sure if it's the tempering process, the way i cool the chocolate or the temperature the chocolate is stored in after I package it. Frustrated and need some help.
Harold
thanks man for all your insight you have been giving me sir. I haven't gotten the book yet but I have been looking at the callebaut tv site on key tips on different brands of choc. I'm in the process of ordering callebaut choc so I will let you know what happens.
so true and that is what I have been doing all day today. I'm new to this but it is the same as my catering, the only way to find a good product is to try it out.
what's the best chocolate to use when making truffles?I have been playing around with some different things and thought I could just use the Toll House Semi sweet chocolate but after I made the truffles and itsat out for a day it becomes very gritty to the bite. My logic was if I could make something taste good with the "bottom of the barrel" chocolate I could make a masterpiece with a higher grade of chocolate. can anyone help me out.
chef Harold
I trying to learn a little of info on preservatives in chocolate candy bars and truffles. what's the benefit in adding preservative or not. Can anyone help me out.
