Interesting and yes I agree that the washing is a real pain. I went to a class with the technical advisor and they gave out Callebaut promotional materials. Inside it listed common reasons for bloom. Mold cleanliness was listed as a problem. Go figure.
Thank you for your help. I'm going to try that.
Yes, I understand that polycarbonate is mainly used, but there are other higher quality plastics that are being used internally by large confectionerycompanies that are not currently being offered.
I'm actually going to school right now to learn how to make molds via CAD/CAM/CNC. My hope is to use a different type of plastic that is water resistant and can withstand high heat and chemical soaps.
I'll have to find the product literature that they gave me. I know it was on there. They listed all the causes of bloom, and that was one of them.
Thank you. I will look that up. Yes, I hate cleaning molds too. I went to a seminar at The Chocolate Academy in Chicago and Barry Callebaut states one of the reasons for bloom is the cleanliness of the molds. I know that alot of people say don't wash them, but for sanitation purposes I think they should. After all you are dealing with dairy products, not just cocoa butter.
I just made a batch of chocolates that taste great, but have bloom. I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates. I have had similiar problems before.
Does anybody have a suggestion for how to clean the molds really well by hand (I don't have a dishwasher), or is there a good cleaning solution to use?
Thanks.
I have a website that is all about how to make custom chocolate molds if you want to learn more about how to do it yourself. See http://www.thechocolatemoldfactory.com/Make_Custom_Molds.html
