Glossy Finish Chocolate

Sugar Work By Rawxy Updated 15 Feb 2011 , 1:31am by BlakesCakes

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Rawxy Posted 15 Feb 2011 , 1:26am
post #1 of 2

Hi all,
Hope you can help me out here, I know you will =)

I bought a big bar of Nestle's coverture, I'm using it to make cake balls and chocolate covered cookies.
The thing is that once the chocolate dries it's not shiny at all, it's still looks delicious but I want it to look shiny.

Is there something I can add to the chocolate to make it shiny? Maybe try a Ganache? Will it harden?

Please help?

Tnx![/b]

1 reply
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BlakesCakes Posted 15 Feb 2011 , 1:31am
post #2 of 2

Given that this is real chocolate, you need to temper it when melting it in order to have it set up hard & shiny.

If you google how to temper chocolate, there are plenty of good articles about it. The temper point depends on what type of chocolate it is--dark, milk, white, etc.

Rae

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