@SweetKitchenSkills it is reassuring to see failures! We're constantly learning, helped by your excellent instruction. I await to see the followup and what went wrong and how to avoid it.
I was thinking-why do you add 10% of cocoa butter to the chocolate?Your shell was too thin because it was very fluid.Is that right?That’s why the colors stuck to the mould
Hello Sorry that i havent done the video y’et. No, liquid is best. Temperature of the mold and chocolate are the most important thing. Have a nice day.
I am sure i made a video. Reasons are many. Cocoabutter not fully crystallized before filling with chocolate. Chocolate or mold to cold. The mold is in general very difficult to color. To many small edges.
