anmayer80 Posted 17 Jun 2011 , 1:42am
post #1 of

Hi! I am planning to try to make chocolate cigarellos for the first time. I'm going to try a slightly doctored version of "Nati's Way". I'm planning to use white chocolate chips, I was just wondering if I need to temper the chocolate. I've never really worked with anything besides modeling chocolate before and any info/advice would be greatly appreciated!! Thanks in advance! icon_biggrin.gif

2 replies
boonenati Posted 19 Jun 2011 , 11:30am
post #2 of
Quote:
Originally Posted by anmayer80

Hi! I am planning to try to make chocolate cigarellos for the first time. I'm going to try a slightly doctored version of "Nati's Way". I'm planning to use white chocolate chips, I was just wondering if I need to temper the chocolate. I've never really worked with anything besides modeling chocolate before and any info/advice would be greatly appreciated!! Thanks in advance! icon_biggrin.gif




To tell you the truth, I didn't temper the chocolate for the ones I did, and it worked ok. Not sure what you mean by a doctored version, but using white chocolate should be fine. I've done it before using the same method.

Occther Posted 19 Jun 2011 , 12:33pm
post #3 of

Whether to temper or not depends upon the type of chocolate that you are using. Some chocolates (such as Merckens discs) do not need tempered. If you use chocolate that needs tempered and fail to do so, the chocolate won't set up easily, lose its' gloss and may have white streaks in it.

Quote by @%username% on %date%

%body%