I've dipped a lot of chocolate but have never seen anything like this, and I'd love to hear thoughts from any experts:
I dipped some peanut butter creams in milk Guittard chocolate, which I'd nuked, then sprinkled a very small amount of sea salt on top.
I don't think the salt coated the whole chocolate but it looks like tiny little air bubbles appeared all over the chocolate then popped.
The chocolate had melted a little as my friend was storing it at around 65 degrees.
Have you seen this? Any idea why it happened? Thanks!
(no good camera on hand for a pic)
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