Hello,
Firstly, I would like to thank you for this site and forum, it's very useful, really !
I am going to start a small chocolate business, and I found a lot of information about machines, technology... but I have one question about the cooling of my bars after molding. What is the temperature of cooling the chocolate molds in the fridge ? What type of fridge do you use ? What about condensation issues ?
Thank you in advance !
Maria
From JP Wybauw - cooling should be 10 C cooler than your room temperature with a fan to circulate the air. Items should be put in the cooler as soon as you start to see signs of crystallization around the edges. They should not be left in long enough for condensation to form when you remove them from the cooler.
Hello Kerry,
thank you for your help. I know that some people let the chocolate harden in the same room ( 18-20C) and they say that there is no problem; but It's slower, and there is always a risk I think.
I found something like a fridge, not very expensive, and it goes up to 10C, so, It will be ok.
Thanks again !
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
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.
