Ive made some chocolate shards for a chocolate drip cake I’m making. I’ve just melted the chocolate and sprinkled honey comb peices. I put on the fridge and I’ve taken it out and snapped in to shards. They feel very bendy aim worried they will just droop on the cake. Should I just leave them off?
What brand is the chocolate? It should set hard w/o refrigeration Maybe you didn’t let it set long enough? Is it humid? Lots of facts to consider
what's honey comb pieces?
If you used real chocolate and not a coating chocolate/candy melt/ melting wafer... you have to temper it or it won't set right.
Thanks. So in future would you just recommend using brown candy melts? Wouldn’t this save me messing around with tempering chocolate as I’m Bjorne really sure how to do that! Do candy melts just set rock hard?
I think it may be called hokey pokerwork cinder toffee in USA