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Is tempering needed or desirable when casting chocolate for girolle?
I'd like to try casting a chocolate round for a girolle.
Is tempering necessary or desirable when doing this? Tempering increases snap, and I'm not sure that's actually good for a girolle round. Untempered chocolate would be softer, so would that not be better in this application? You can assume I'd use the round on the same day it is cast, or the following day. |
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