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Sofia Quadri ha publicado una actualización
Level:
Scoolinar
Hi i’m doing to chocolate course and learning to temper coco butter for colour
when i didn’t temper the cocobutter my designs transferred flawlessly like the pink one but after i started tempering the cocobutter tge colour runs when i add the chocolate what am i doing wrong?
first picture is of the cocobutter running and tempered cocobutter for colour g second is not running and not tempered
Katrina Verkamp, Sol Damiani y4 others4 Comentarios-
Level:
Scoolinary Team
Great job, Sofia! It’s wonderful to see how you’re diving into the world of chocolate and learning to temper cocoa butter.
Despite the small challenges, your designs show a lot of creativity and style. The pink color detail is especially lovely and adds a unique touch to your bars.
Regarding the issue you’re facing, it might be that the cocoa butter isn’t fully tempered or the temperature of the chocolate is too high when you’re pouring it over the color.
I suggest making sure both the cocoa butter and the chocolate are at the correct temperatures. Also, try letting the color fully crystallize before adding the chocolate to prevent it from running. With a few adjustments, I’m sure you’ll achieve amazing results!.
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Level:
Scoolinary Team
Like seeing japanese artwork 😍 Are those cherry blossoms, Sofia? I hope Sussan’s advices help you get the result you are craving for. Thanks for sharing
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Level:
Scoolinar
Thanks so much! Not sure what it is! But I’ve started a business after taking courses from here at doughnosh bakery
thanks so much!!
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Level:
Scoolinary Team
@fifiquadrigmail-com Congratulations! Wishing you the best of lucks for your business!
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