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white chocolate clay problems

#1
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3/31/06 at 1:41pm
  • Joined: June 2004
  • Post Count: 6
Recently, I tried a recipe for white chocolate paper. The trouble I'm having is that the end product contains pebbles of hardened fat that separated from the main mass during cooling. I've tried blotting the oil that separates, but the ending clay has chunks of hard fat dispersed throughout. The brand I use is ghirardelli chocolate from Trader Joes.

Is there any advice you can offer me to remedy this problem? I appreciate your time very much.
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#2
Rating: 0
3/31/06 at 1:52pm
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499

keep on kneading

If I remember correctly, the white chocolate plastique needs to be kneaded
ALOT allowing the fat to run out and work some back in.
:bounce:

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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