Do you ever have trouble stretching large slabs of brittle with consistency? By cutting brittle into several smaller strips rather than one large slab, RCI member Kevin Wenzel of Wiseman House Chocolates has been able to reduce waste and produce product with a more even thickness.
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After pouring and spreading, run a large metal spatula under the brittle to break the cold/heat bond from the cooling table. Then cut the brittle into several long sections and stretch on one side, then flip each section over and stretch it again. This approach will help achieve more even thickness and reduce the amount of product from the edges that is scrapped.
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