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Discussion in 'Cookery' started by henriette, Dec 22, 2010.
how do I make the chocolate coating on my chocolate brazils shiny? do I have to add butter?
What sort of chocolate are you using? Chocolate needs tempering to make it shiny, ie heated to a certain temperature then worked on a marble slab. I'll try and find a link for you.
I think this explains it.
Are you using a good chocolate? Block or callets? What's the cocoa butter percentage?
Jimmy's Christmas food factory has just been on and he made Chocolate brazils and finished them with food-grade shellac. You could try a thin coat of sugar syrup, but that would melt the chocolate!!