Molding Chocolate
@lemm-huang
03/06/09 08:00:42AM
13 posts
updated by @lemm-huang: 04/09/15 03:07:54PM
@alan-mcclure
03/06/09 09:24:23AM
73 posts
@jeff-pzena
03/10/09 12:38:45AM
2 posts
@lemm-huang
03/10/09 03:03:54PM
13 posts
@john-depaula
03/10/09 04:54:22PM
45 posts
@rae-stang
03/10/09 05:18:02PM
1 posts
@lemm-huang
03/10/09 05:40:24PM
13 posts
@alan-mcclure
03/10/09 06:02:36PM
73 posts
@lemm-huang
03/10/09 07:31:56PM
13 posts
@john-depaula
03/10/09 08:01:21PM
45 posts
@alan-mcclure
03/10/09 10:35:22PM
73 posts
@lemm-huang
03/11/09 12:18:18AM
13 posts
@alan-mcclure
03/11/09 08:47:15AM
73 posts
Hi,
I have had similar problems when moulding my chocolates. Although my problems seams to be with the surface of the chocolate. I am using the chocovision 3Z tempering machine, the chocolate is well tempered but once it goes into the fridge the surface , that is the part not touching the mould become streaked. The rest of the of the chocolate is shiny and has nice snap. I am wondering if there is an ideal refrigeration temperature for chocolate or if the room temperature is affecting the chocolate. The thermometer in the fridge says 38 with 70% humidity. Any suggestions on what could be causing this would be greatly appreciated.
Thanks
@lemm-huang
06/06/14 09:00:15AM
13 posts
Wow...it's been a long time since I've been on this forum. I've since found out that you need to cool the chocolates a lot faster. This will reduce the blooming. It explains why pre-cooling the molds helps. You will get better results putting it right in the freezer and time it for about 5 minutes. After the chocolate is tempered, the faster it cools, the less time it has to form blooming.
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