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Post by msomaiya on Oct 29, 2012 1:37:14 GMT -5
Hello everyone, I am making 5g square chocolate (Neapolitans). I am using Callebaut Milk chocolate coverture. I am perfectly following tempering instructions and the chocolates do come out of mold very easily and has a reasonably OK shine & snap. BUT when we start packaging in foil, it melts quickly, specially on the edges. Can anyone help me how to avoid this ? What is the best solution to avoid this.
Tks / Mitesh
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Post by Brad on Oct 29, 2012 20:51:42 GMT -5
What melts chocolate?
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Post by mattmarion on Nov 5, 2012 16:34:24 GMT -5
I'm no pro but I think this is a result of tempering. For example, I made my first ever batch of chocolate over the weekend, 50% semi-sweet. The tempered results are shiny, crack and haven't bloomed after a couple days. However, chocolate melts onto the hands instantly with contact. Yesterday I grabbed a tiny bar of 85% ( oliviachocolatiers.com/) while getting some coffee. I guess a bit broke off in my pocket while eating it because I found it about an hour ago when I put my hand in there (jacket). Oops. What I found was that there was no melted chocolate anywhere. I could also hold their chocolate in my fingers for a decent amount of time before melting started (although rubbing got some on my fingers instantly). I'm wondering if this means: 1. Temper isn't good enough (most likely) -It would be much easier to get a better temper by using a machine that could keep the chocolate at a controlled and exact temperature for longer. The only batch I tried was under 1 pound which is difficult to temper... 2. Dark chocolate doesn't melt as easy as something like semi-sweet -Could be. I notice, I think, that milk chocolate comes off onto the hands much easier than dark... 3. Touching too soon after the chocolate has set I have kids so this is something I very much want to figure out. The whole chocolate making for me is to supply my son with peanut free but decent chocolate (and compliment a potential future bakery but mostly I hate seeing kids left out and my son still hasn't had a chocolate Easter egg hunt with chocolate bunny which breaks my heart).
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Post by mattmarion on Nov 6, 2012 10:40:07 GMT -5
As a further to this, it could also just not be fully hardened.
I re-tempered the batch of chocolate I had last night and didn't do all that good of a job (under a pound and trying to do a hollow santa mold as well as bars using marble slab and double boiler). It's got some white but the snap is good, mouth feel is good, it's not separating. Last night the bars were hard but when I grabbed then on the ends, chocolate instantly melted on my hands, though the bar was seemingly solid. However, when I put the bars away a few hours later they were nice and solid and not more chocolate on the hands. This morning the chocolate can be handled a good deal without any melt.
So, maybe wait longer before packing? If that's not possible, be very careful not to touch them while packing. Maybe get them cold first although I think that's why I'm getting the white swirls on the surface of mine.
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