Excellent - glad it worked for you.
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www.eztemper.com
www.thechocolatedoctor.ca
bad batch of chocolate callets?
Just wanted to thank you for your help, refrigerating it immediately worked a treat and did exactly what I needed!
Thank you, I'm attempting another small batch today and will try to fridge them immediately
Its only the side in direct contact with the mould so i think its not cooling quick enough and the immediate chill will hopefully resolve this- i will post my results later!
I've found with things like honeycomb which are great insulators - that I get bloom if I don't get them in the fridge for a few minutes while the chocolate is crystallizing furiously. Milk chocolate seems to be the worst for this.
--
www.eztemper.com
www.thechocolatedoctor.ca
Hello, I hope someone can help please
Over the weekend I have tempered over 15kg of both dark and white chocolate using the seeding method with no issue however when I come to the milk chocolate I am having nothing but issues
I am using barry callebeaut, honeycomb( not coated in coco butter) pieces set in the middle, vacume form plastic moulds ( polished)
I am checking the temper before use and it is always fine, the back of the chocolate and the chocolate itself once set is fine but I am still having issues with bloom? Can you get a bad batch from the supllier?
please can anyone help! I cant upload an image as it wont allow me to? sorry
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