April 12, 2006
I hope somone can help me here, I am making some chocolate muffing and they have chocolate chunks on the top (pre bake) as a topping, I am baking the muffins ate 170 for 35 min and they look great however just before the chocolate chunks topping set's they bloom i think is is a fat bloom rather than the sugar. Does anybody have any ideas in how i could solve this so they don't bloom or there is very little bloom?
Thanks for reading and any help
September 2, 2005
They do make chocolates chips in the United states where they add a type of wax to the chocolate to make it melt at a much higher temperature...I know these are very common in the United states. I dont like the wax so i dont like using them....but that is one avenue...
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