Bonbons, with untempered cocoa butter? This time i use cocoa butter at different temperatures. Some of the designs are made with untempered cocoa butter. Yes you heard me right. I have told you so many times, to temper your cocoa butter and cool it at curtain temperatures. Leave it to crystallize over night... But this time i made all the mistakes you shouldn´t do, but the bonbon shells are perfect. I even cooled the shells at 5 degree celsius, and only for 2 hours. And they came out beautiful.
Now, if you don´t temper chocolate, it will give you problems, because the contraction will not be sufficient. And you will have wrong fat crystals, which will give you fat bloom. But untempered cocoa butter contracts about 2-2.5% when cooled. Tempered chocolate does the same when tempered. Un-tempered chocolate contracts less. So here we have the explanation. I don´t know the long time effect on the shells, but I will keep a eye on them for the next month.
They should melt a little faster then normal. Because tempered cocoa butter has a higher melting point. But, because the layer is only very, very thin, it may doesn´t make a difference.
I hope you like the science of this:)
Have fun