PASTICCERIA

Have you prepared some chocolates but the detachment was not perfect? Has a “patina” of sugar formed on the surface of the chocolate? Have you covered a chocolate cake but the surface is full of cracks? Today we will explain some of the most common causes of all these problems related to the processing of chocolate, so you can avoid them and make perfect chocolates! A first situation in which you may find yourself is to see annoying cracks on the surface of the chocolate. What can cause cracks on the surface? The reasons can be different but the most common are: a recoating that was carried out incorrectly (recoating layer too thin); subsequent addition of fatty substances that present an excessive contraction; expansion of the inside. Have you ever heard of “Sugar Blooming”? This second phenomenon occurs when there is an outcrop of sugar on the surface and is…