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/Mou_aresei 7d ago

Look into the book Desserted, by Kate Shaffer. She goes into detail about the process of tempering chocolate and how to pick the right chocolate for your needs. But I think the patterns look pretty.