The title doesn't fit all in the head of the article, I gonna give a good reason to tap the chocolate mold when filled with the smelted chocolate.
And the good reason is when you make chocolate filled! So you beat the mold to expel the bubles, and after you put out the form the excess to have the places with chocolate walls, if you let bubbles the filled will be exposed, and some fillings if closed in a bottle, or closed inside the chocolate could hold a lot of time...
So if well confect your filled chocolate, even with the filling will endure a good time, in some cases is like the time the filling would endure well maintened in a bottle after the bottle opened, that depend of the process of the confecting of the filling and when during the confect of the chocolate, but of course is sometimes is so long as the chocolate endure but depends of the process, you cooking manner.
Rute Bezerra de Menezes Gondim
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