Thanks for your reply Powell.
You're saying that the temper is off, and I would really like to know what helps you see that in the picture. I don't understand this tempering issue, as I'm using a Chocovision tempering machine. It seems to me that what could bring the chocolate out of temper is a part of the process that does not involve the machine.
What you're saying about the moulds and cooling is very interesting, thank you. I put the moulds directly on fridge shelves, which are glass shelves and not racks. But I feel this is more a cooling issue than a tempering one (even if I can of course be completely wrong!).
How would you proceed to cool the chocolate ? Do you leave it for the whole process in the fridge ? Or do you let them cool at room temp (what temp?) after a specific time in the cold. What's the temp of your cooling device ?
Thanks a lot for helping me.
Without detailed knowledge of what you are doing any 'free advice' is fairly worthless...
However, the temper was checked how? Just 'cos your machine tells you it is 'ready' doesn't always mean the chocolate is in 'good temper'. I can see some inclusions which are unmixed chocolate? which is why I say that the temper may not be good?
If you read my first reply again, I am also saying it's in part a cooling issue. If you are certain your chocolate is good temper, look at the molding and cooling conditions. Was the mold pre-warmed before filling?
Glass shelves......The cool air of your fridge likely needs to be able to get to the bottom side of these molds to allow the latent heat of crystalization to be removed. (That's what is being generated when chocolate is being moves from a 'liquid' to a 'more solid' form). We use wire racks not sheet pans or glass shelves, my commercial set up also has fans in it. With molds placed on sheet pans we have seen areas of molds cool at different rates. The chocolate needs to stay in the cool long enough for it to set to the point it is starting to come away from the mold. Just look at the underside and compare an uncooled mold with one that's spent time in the fridge.
You just need to figure out a set of conditions that work for the chocolate you have and the equipment you are using... Again, experimentation is the answer not somewhat random advice off the internet... (:-)
Just remelt your 'failures' and try until you get it right.....