Chocolate sticking to molds
Posted in: Tech Help, Tips, Tricks, & Techniques
Temperature can definitely be a factor, but so can humidity. Hot, humid days make molding chocolate difficult. It could be that the molds aren't cold enough, though. If necessary, after you have poured the chocolate, put them briefly in a temperature-controlled refrigerator to harden completely, and don't try to remove them before they are fully set. The larger bars mean you need more cooling time. Don't freeze them, though! You should be able to keep the trays at room temperature while filling them (as long as the room isn't too hot!) Then cool them, so that the chocolate can pull away from the edges.You don't want the trays cold from the start, because the chocolate will harden too quickly at the bottom, and warm chocolate will spill over and solidify around the edges making the bars stick. You want the bars to cool evenly.
