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  crunchy chocolate coating

  Posted by Malak Hammoud on October 29, 2024 at 16:00

  the crunchy chocolate coating in chef Bachour course : milk choc+cocoa butter +hazelnut bits ,

  the chocolate does not need to be tempered? and the crunchy coating again the next day, when melted , it does not bloom ?

  Sol Damiani replied 3 weeks, 3 days ago 3 Members · 2 Replies
• 2 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  October 29, 2024 at 19:33

  Hi Malak.

  Normally, chocolate is tempered when making bonbons or finishes where we want a lasting shine. For a crunchy chocolate coating, however, tempering isn’t necessary since a high gloss finish isn’t the goal. But feel free to temper the chocolate if you’d like to add extra shine to the coating.

  Best regards.

• 

  Sol Damiani

  Administrator

  October 29, 2024 at 22:15

  Hey there Chef Malak!👋

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