Caviar - big vs small grain

[rebeday]

Hi everyone!

Does anyone know about the different caviar grains? Some are big, some are small. I read somewhere that this depends on the source of caviar, either haas or incas. Other than sizing of the grain, is there any other differences between the two? I remember reading that one might be softer than the other, but I’m not sure that’s true.

 

[no5]

It really depends on the season. Every one is different. I personally prefer the smaller grain which is generally harder and matte but larger grain for classics. For example 12A red has larger grain but is almost as soft as lambskin. 17b red is smaller grain which is hard but 18b is small but soft. I like them all depending on bag colour and quality. But do lean towards smaller grain. Horses for courses I guess.