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crunchy chocolate coating
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 ?
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2 Respuestas
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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.
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