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- Joined Feb 10, 2018
Hello all
I'm new to this forum (and this website). I'm a professional pastry chef looking for some advice. My boss is obsessed with those trendy chocolate sphere desserts. I'm currently trying to produce some to put on our menu but for every 5 produced I only seem to get 1 to release cleanly from the mold without cracking or breaking. My chocolate is tempered properly I just want to know if any chefs have experience doing this and if they have some tips. I've tried to explain this to my boss (as he just wants me to produce produce produce) but alas he doesn't understand how pastry/baking can be so finicky.
Have a sweet day!
KR
Have a sweet day!
KR