Rocher coating

[Sussan Estela Olaya]

Hi Christofer.

Welcome to the Scoolinary community! Thank you for your question.

The Rocher coating can be stored and reused without any issues if you follow these tips:

Storage:

-Temperature: Keep the Rocher coating at room temperature if you plan to use it soon. Otherwise, store it in an airtight container in the refrigerator (4-6°C) or in a cool, dry place.

-Avoid moisture: Make sure the container is well-sealed to prevent humidity from affecting the texture.

Shelf life: It can last for several weeks if properly stored.

Reusing if it hardens:

If the Rocher coating has solidified, you can easily reuse it:

1. Water bath (Bain-marie): Gently heat it to around 40-45°C until it becomes fluid again. Stir constantly to prevent burning.

2. Microwave: Heat in short 10-15 second intervals, stirring between each one.

3. Add cocoa butter or neutral oil: If the Rocher coating is too thick, you can add a small amount of cocoa butter or neutral oil (such as sunflower oil) to restore fluidity without affecting the final texture.

If you reheat it multiple times, the chocolate may lose its shine or crystallize improperly. To prevent this, try to temper it before using it.

Let me know—are you using your Rocher coating for dipping bonbons, ice cream, or another preparation?

Best regards!

[Christofer Politis]

Thank you very much

[Sussan Estela Olaya]

Great! You know we’re always here if you have any other questions, and we’d be happy to help.
Best regards!

[ramihajj607]

Is there any specs for the fermentation machine?

[Sussan Estela Olaya]

Hi Rami.

Welcome to the Scoolinary community! Thank you for your question.

Could you please specify what type of fermentation machine you’re referring to? Or are you looking for a fermentation machine for a specific ingredient?

That way, I can provide you with a more accurate answer.

Best regards!