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Hairdryers and enrobing
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Janet Puistonen
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wrote:
<snip>
> Fundamentally my desire is to have a 0.5 enrobing of couverture. What
> are your thoughts on using hot air as opposed to adding extra cocoa
> butter to the couverture?
>
> Simon
0.5 of what? I haven't used that particular chocolate, but does Valrhona
recommend it for enrobing/dipping?
If I were you, I would simply add some cocoa butter. That is the usual way
to thin good chocolate.
--
Janet
Dear Artemesia! Poetry's a Sna/Bedlam has many Mansions:have a
ca/ Your Muse diverts you, makes the Reader sad:/ You think your
self inspir'd; He thinks you mad.
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