Stuck Chocolate In Mold
Posted in: Tech Help, Tips, Tricks, & Techniques
Sounds to me like it could have been one of a few things,
1) Has the chocolate been stirred sufficiently, if not there could be a spot of warm untempered chocolate which wouldn't release from the mould.
2) Is the mould totally dry, if there is moisture in the mould this will cause problems when demoulding.
3) Could the mould be warm on one impression, this could
detemper the chocolate when filling the mould.
My guess is it's no.1