March 3, 2007
I’m trying to figure out how to make extra shiny chocolates. Would painting the molds first with cocoa butter do it? If so, does cocoa butter have to be tempered, and how do you temper a tiny amount? What about mixing extra cocoa butter into the chocolate? Would this improve the chocolate taste also? Any help greatly appreciated.
I think this thread has been mentioned before, but check this:
A bit of cocoa butter in the molds does (in my experience) tend to lead to a bit shinier result. We clean with cocoa butter anyway, so I don’t usually really add any…