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Post by elbrus on Jul 16, 2015 0:48:18 GMT -5
Chocolate guru, I need your help, please. I am making chocolates for friends and family, using proper technique and never ever had an issue, until changed the chocolate brand. Now, for the 4th time, the new chocolates simply doesn`t stick to the colored by cocoa butter mold walls, and shells are completely destroyed. Seems like the chocolate just slide off from the cocoa butter. Its a dark chocolate, properly tempered according to the brand recommendation, and then poured to the mold at 87 F. The cocoa butter and mold are not too warm not too cool, nothing really different from the process I did several times with great outcome using other dark chocolate brand. Any ideas, please? Highly appreciate your advice! Attachments:
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Post by smoothchocolator on Jul 16, 2015 20:46:18 GMT -5
Hi, elbrus From my experience, if the chocolate is perfectly tempered, I can think of 4 possible things.. 1. temperature of the cocoa butter (I use it at 31C but it can be around 29C - 32C) 2. Cooling of the the cocoa butter. If your room is too warm, cocoa butter doesn't contract properly just like chocolate, so the cocoa butter will stick to the mould. 3. Thickness of the cocoa butter. If cocoa butter is too thick with single application, it creates heat and friction, and won't contract properly. 4. Temperature difference between the cocoa butter and the chocolate. If set cocoa butter is too cold, chocolate doesn't stick to it.(eg,sprayed mould set in the wine fridge or holding cabinet, you just need to bring it back to room temperature before moulding with chocolate) I hope this helps a little!
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Post by elbrus on Jul 17, 2015 16:45:39 GMT -5
Thank you very much for the respond, Smoothchocolator! I made a new batch with other colored cocoa butter, and it turned out beautiful. So, I am confident that something wrong happened with my red cocoa butter, since it spoiled me 3 batches in the row. I will try to re-temper it and see if it help. Best regards!
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