Any ideas why the first trays molded from my batch temperer turn out streaky and rough/blotchy as in the attached picture? Later trays turn out fine. Is the chocolate not yet actually in temper? Could my molds be too warm? Is the ladle too cool? Thanks!
updated by @brent-peters2: 04/12/15 03:12:15
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@kapil-jain
• 7 years ago
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• 7 years ago
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• 7 years ago
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@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.