Multigrain chocolate

Hello food Technologist I want to make a Multigrain chocolate, but I am not able to choose the best binder for the chocolate, so that I can make chocolate ball…

1. Wayne Van Nieuwenhuizen reply

   Dry or toast the multi grain to start off with a lower moisture. I would coat the multi grain ball, if I was you with a solution of gum Arabic or Gum Acacia. The coating gums give…

2. Sahdev Prasad reply

   Does this make my chocolate crispy, binding all the ingredients.

3. Wayne Van Nieuwenhuizen reply

   It will keep the products in best quality as possible. Never heard of crispy chocolate, but chocolate with crispy pieces in it, without attracting added moisture, or moisture migr…