Molding question -- help!
Posted in:
Tech Help, Tips, Tricks, & Techniques
Hi Jennifer,Got a couple of suggestions to make the shell thicker with just 1 coating, let it stay in the mould a little longer before tapping out.It can also be in your fillings. Some fillings, if you let it crystallize in a chiller contracts more rather than working room temp. It has a tendency to expand again when it gets to regular room temp (same as chocolate display chiller) so the shells explode. So try just letting it crystallize at working room temp before putting in the bottom covers.The thin line around the bottom can also be prevented by running a heat gun over the moulds just before capping them. So they attach better since they are almost same temp as the melted choco you are pouring.Also one chef I trained with said, not to use tempered choco on the bottom covers because tempered choco contracts and can "pull" on the sides.Hope this helps. Happy choco making
