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Post by martin0642 on Dec 7, 2015 18:28:42 GMT -5
Hi folks...this may (probably will) have a really obvious solution but I'm having some issues capping my molds.
As an example - I recently did some filled caramels.
Coloured cocoa butter in the mold first...let that set up Then my own dark (80%) chocolate in the molds...let that set up Filled with caramel (actually dulce leche so not technically caramel really) let that sit for a while. Molds were filled with a good 2mm space left on each. The went to cap them...pretty much as soon as poured the chocolate over them (properly tempered - I checked) the chocolate started to set up. So fast in fact that when I scraped the excess off it left scrape/smear marks over the bottom of the chocolates.
SO what went wrong? I warmed the molds briefly with a hair dryer and they were at room temp to start (around 20-21c - low humidity)
I had the same issue with another batch too. ANy clues?
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gap
Apprentice
Posts: 390
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Post by gap on Dec 7, 2015 22:34:52 GMT -5
I'm guessing your chocolate may have been over-tempered when you applied it to the bottom of the moulds. When chocolate is over-tempered it is very thick, sets up quick and is hard to work with. You basically heat it with a heat gun/hairdryer to melt some of the "tempered" chocolate crystals which makes the chocolate more fluid to work with again.
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Post by martin0642 on Dec 8, 2015 9:15:01 GMT -5
I'm guessing your chocolate may have been over-tempered when you applied it to the bottom of the moulds. When chocolate is over-tempered it is very thick, sets up quick and is hard to work with. You basically heat it with a heat gun/hairdryer to melt some of the "tempered" chocolate crystals which makes the chocolate more fluid to work with again. Ah ha!! Excellent...thank you So heat it but not above........32c?
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gap
Apprentice
Posts: 390
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Post by gap on Dec 8, 2015 16:45:36 GMT -5
Correct - you don't want to heat the entire mass to the point where you lose temper overall.
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