Cocoa Butter Problem
The chocolate is in perfect temper prior to filling the molds.
We had an issue with the A/C in our store and it *seems* like this is when the problem started - so we tempered (or retempered) the cocoa butter. Black and white seemed to actually work - made chocolate with them and they came out fine - today, no such luck with any of the other colors. I've attached a pic as well.
So here's what we do:
Decorate the mold with the appropriate design
Let the cocoa butter sit in the mold at room temp, which is about 70 degrees F for 20-30 minutes
Pour in tempered chocolate to make the shell
Let the chocolate sit in the mold at 70 degrees F again for approx 20 minutes
Fill with ganache, wait about 20-30 minutes, seal off the bottom, wait 20 or 30 minutes, refrigerate for about 10-15 minutes and dump.
Other variables.
We're using the "elephant" air compressor with various guns
When the A/C went out - our chocolate was in our humidity-controlled storage unit
Chocolate is E. Guittard and the cocoa butter is Chef Rubber (different collections).
I'm sure that I've left out some details but if anyone can help out, I sure would appreciate it!
Thanks much for your time,
Brian
updated by @lindsay-truffler: 04/10/15 13:06:21
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updated by @lindsay-truffler: 01/23/15 20:10:56
updated by @hilmir-kolbeins: 06/17/15 11:16:09
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