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Post by Ben on Nov 6, 2013 12:14:57 GMT -5
Hard lumps of chocolate? If so, I go back to my earlier question of how have you been trying to remelt it?
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Post by gretencord on Nov 6, 2013 14:15:20 GMT -5
I'd try a heat gun or hair dryer on the outside of the pan. Randy, I had some success placing the pan in a warm oven for a few minutes but then you have to deal with cleaning up and cooling the melted chocolate on the sides before you can wrap the block. From the photo it appears the block just fell right out of the pan.
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Post by Ben on Nov 7, 2013 8:58:53 GMT -5
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Post by ktochocolate on Nov 27, 2013 4:23:56 GMT -5
I have done it both ways if you are not going to temper after refining I put mine in a glass baking dish let it harden it will come right out with a couple taps.but if you temper roght away you can ise the microwave to melt and if you dont heat up over 90 degrees its tempered and ready to go
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Post by LLY on Feb 22, 2018 5:16:00 GMT -5
The thing with the 'clumps' is very familiar to me. I observed that after a few days when the chocolate left untempered;thus, needed further grinding to break them down. I suspect that the problem is more severe in white chocolate. For my curiousity, what is the reason for the sugar/milk to recrystallize?
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Post by Ben on Feb 22, 2018 7:58:53 GMT -5
I've never had this happen, even after weeks or months of storing untempered chocolate, so probably can't be of much help. My guess is that the sugar is not recrystallizing (and milk doesn't crystallize in the first place), but rather than something else is happening that is causing things to clump together. Moisture maybe or fat separation?
How are you melting it and are you sure that you're melting it all the way?
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Post by mark on Feb 28, 2018 17:32:36 GMT -5
I store it in plastic tubs, lets me click on lids to keep it air tight. Comes out really easily when I plonk it into the melter for overnight liquefaction.
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Post by LLY on Mar 11, 2018 13:39:00 GMT -5
I've never had this happen, even after weeks or months of storing untempered chocolate, so probably can't be of much help. My guess is that the sugar is not recrystallizing (and milk doesn't crystallize in the first place), but rather than something else is happening that is causing things to clump together. Moisture maybe or fat separation? How are you melting it and are you sure that you're melting it all the way? Moisture can be the problem here. It will be interesting to split the batch into two and use different cooling rates. I suspect that the stage of between solid to liquid in warm weather can cause condensation, whereas, faster cooling untempered chocolate stored at 20C will be fine. Worth checking:)
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