Comments on: Weekly BonBonBar Photo: Pre-Coated Malt Bar Shortbreads

By: Nina

Nina — Fri, 07 Mar 2008 07:51:32 +0000

Dreamsicle - Sure! yeah, tempered chocolate makes a really big difference in appearance, and a bit in texture, too. It’s also a better seal btw two layers of different moisture layers.

By: Nina

Nina — Fri, 07 Mar 2008 07:48:51 +0000

Dreamsicle - Sure! yeah, tempered chocolate makes a really big difference in appearance, and a bit in texture, too. It’s also a better seal btw two layers of different moisture levels.

By: dreamsicle

dreamsicle — Thu, 06 Mar 2008 19:03:01 +0000

Wow, I didn’t know the shortbread cookies have to be tempered before being topped with the ganache. When we worked with chocolate a few weeks ago, I thought tempering was an annoying process with all the temperature-checking, but the process does really make a big difference. The chocolate that wasn’t tempered properly had a bloom-like appearance, which definitely didn’t look very appetizing though it tasted just fine. Thanks for sharing some cool advice!

By: Nina

Nina — Thu, 06 Mar 2008 15:50:41 +0000

The coated cookies alone are really good, too, actually… I usually make a few extra scrap pieces to snack on.

By: fattypr

fattypr — Thu, 06 Mar 2008 14:22:04 +0000

No fair. Now I really want one.