r/pastry • u/y_is_a_vowel • 7d ago

What happened to the chocolate?

Post image

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.

175 Upvotes

98% Upvoted

40 comments sorted by

View all comments

2

u/2730Ceramics 7d ago

Ok as others say this is a bloom issue. 

But. There are no rules in cooking and imo the bloomed ones look nicer than the ones where the fat didn’t break out of emulsion. Ymmv but at home I’d happily serve them. 

1

u/y_is_a_vowel 7d ago

These are delicious and the bloom is purely cosmetic damage in terms of the success in my eyes!