Made chocolatine recently, but had major butter bleed out of the dough. Is this due to poor lamination or over chocolating?
Issues with lamination is usually the culprit.
Was the chocolate smooth or did it have chunks? Don't know if the edges of chocolate could tear a hole in the dough, causing the butter to leak?
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Made chocolatine recently, but had major butter bleed out of the dough. Is this due to poor lamination or over chocolating?