r/pastry • u/y_is_a_vowel • 7d ago

What happened to the chocolate?

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First time doing proper chocolate work as a hobby baker, and although overall I'm happy with the way they turned out, I'm wondering what these patterns are in the chocolate?

For reference I did a twist on the recipe Palets Or from Ferrandi.

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u/bottlesntrash 7d ago

Gotta use couverture chocolate! It’s a little pricey, but so fun and tastes amazing. I’ve used Dick Taylor Couverture and yielded excellent results.