Hi my chocolate garnishing is breaking while taking from this mould and also after decorating the cake with chocolate it starts melting..what should I do??
Ok, maybe it's because I'm an experienced pastry chef, but that is NOT corn syrup. it is cane sugar or beet sugar syrup. What you are giving here is an inaccurate description of an ingredient. It would be better to say, this is our corn syrup replacement using sugar as the base.
Your measurements are different in video and in description. Which is the right one? You showed in video 250 gram flour and 50 cocoa powder but in description you write there 225 grams flour and 25 gram cocoa powder which make sense.
