Help with Dubai bars
Hi all I’m not classically trained just watched a lot of YouTube and went through chocolate making forums. I have a small vegan chocolate shop and my chocolate bar that’s the most popular-Dubai chocolate bar- I have the most issues with. I use couverture chocolate, use a chocovision tempering machine and poly carbonate molds but lots of people complain my chocolate is too thick relative to the pistachio paste. Now I use enough pistachio paste but I find if I go light on the chocolate I have issues with little holes in the top or sides where the pistachios trying to push itself out and then I have do patch work which doesn’t look great. So I make the tops and sides thick. But then the complaints. Idk why people complain because they are getting more chocolate for their money but it’s pretty common. Any advice would be helpful.