Forum Activity for @Beth L. Evard

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi, Anissa. I did my research on Amazon and based on the mixed reviews, decided to go with Chocovision Revolation X3210X - and love it. I've only made 3 lbs. of chocolate each time and they turned out beautifully. It does all the tempering work for you and the bowl is big enough to add nuts and spoon the chocolate mixture out. It also keeps everything at the right temp so you don't have to worry about any changes. Enjoy and have fun. Beth

Stuck Chocolate In Mold

Posted in: Tech Help, Tips, Tricks, & Techniques

James, I realize that I'm not as focused getting the air bubbles out, rather I rushed to chill them. Thank you for pointing that out to me.

Stuck Chocolate In Mold

Posted in: Tech Help, Tips, Tricks, & Techniques

Mark, will a coca butter spray before molding work or is that overkill? Thanks.

Stuck Chocolate In Mold

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks, Mark. I used a tempering machine and all but that one piece came out easily. My guess is that that individual impression might have gotten warm from the way I was holding it as I filled all the other individual impressions. Next time, Ill try putting the molds on an elevated stand so I dont have to hold when filling.

Stuck Chocolate In Mold

Posted in: Tech Help, Tips, Tricks, & Techniques

Yesterday, made my second batch of chocolate molds using three pounds of dark chocolate. All the pieces came out of the molds perfectly, except for one peice. Even after staying in the refrigerator overnight, it remained stuck in the Belgium-made mold. Could someone give me an idea of what might have caused this, and how to prevent it in the future. Thank you so much, Beth.

updated by @Beth L. Evard: 04/22/15 02:18:46PM