Chef Forum banner
1 - 1 of 1 Posts

1,841 Posts
Make mousse not war with ill tempered chocolate.
Try adding a hard fat (shortening) to your wilton molding chocolate. That is the primary fat in the coating chocolate and will bring your "chocolate" a nice balance. Even with a coating chocolate try to "temper" by adding cool chocolate to the warmed.
With molding chocolate try to melt over hot water off the fire, it may take a little longer but may help.
Water is enemy no.1 to chocolate, even the coating kind, so beeee careful.
It could have been an off batch of chocolate out of the factory!

bake first, ask questions later
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.