October 17, 2010
Hi, back again with a couple more questions. One is about tempering and thickness of the chocolate. My most recent batch of truffles was dipped in properly tempered chocolate, but the layer that resulted is pretty thin. I read somewhere that "over-tempered" chocolate will leave a thicker coat. How does one "over-temper"? Does it involve heating and cooling the chocolate several times, or is it more a matter of keeping the chocolate at a consistent temperature for an extended period?
I've also been wondering for a while about the possibility of airbrushing on dipped chocolates. Everything I've read seems to agree that airbrushing should be done in a chocolate mold first, but I haven't seen any reasons given why you can't airbrush directly onto a finished chocolate. I would really like to airbrush on my dipped truffles, but obviously there's no mold to brush first with those. Is there any reason why I really shouldn't do this?
Thanks in advance for any help!
January 4, 2009
If you add more "seed" chocolate, hold at a lower temperature for longer or just leave it at the dipping temperature for longer the chocolate will thicken. I think it might be a better bet to dip twice. Personally I prefer a thin coat anyway.
Can't help with the airbrush but I can't see any reason that it might not work. Try it and see. The coloured cocoa butter you spray with needs to be in temper to I think.
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