Master the Thin Chocolate Shell/Coating for your Confectionery Products
Автор: Embassy Chocolate
Загружено: 2024-06-19
Просмотров: 3036
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Have you ever wondered how to create such a thin layer of chocolate in pralines?
When dipping chocolate, chocolatiers use what is called the pulling technique.
To do this, gently press the praline filling bottom side down into the melted chocolate until the top is level with the chocolate’s surface. Then, pull a thin layer of chocolate over the filling with the dipping fork.
Using the fork, lift the filling and then gently tap the fork against the chocolate surface repeatedly. This is the key to creating a thin layer of chocolate: the surface tension of the liquid pulls the excess chocolate off the praline, thinning the top and sides of the filling.
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