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Post by beanlondon on Jan 14, 2017 15:54:32 GMT -5
Hi there,
Any tips on ensuring you get the same weight bars each time, do you have a way of ensuring the same quantity goes into each mould? I have 55g bar moulds and I currently temper by hand, when my chocolate is ready I spoon a ladle into each cavity. I'm finding my bars range from 50g to 70g. Most annoying but I don't know else to 'pour' the chocolate in.
Tips gratefully received.
Thanks :-)
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gap
Apprentice
Posts: 390
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Post by gap on Jan 14, 2017 18:41:13 GMT -5
Put the mould on a scale before ladling?
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Post by bmikiten on Jan 16, 2017 22:40:30 GMT -5
Are you scraping the top of the mold to remove excess chocolate each time?
Brian
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Post by Brad on Jan 18, 2017 3:05:11 GMT -5
Hmmmm.....
I've made about 100,000 bars simply by pouring the chocolate into the molds when the mold is on a scale, and taring the scale after each pour. The downfall is that you're always going to be out a gram or two, or if you pour too much then you're out more.
I know other chocolatiers simply pour the chocolate into a mold and then scrape the sides and top off back into the vat of chocolate. However while the portions are more consistent, I find that method too messy.
the choice is yours: messy or slight variations in weight. I don't think either is better than the other.
Cheers Brad
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Post by Sebastian on Jan 18, 2017 6:38:42 GMT -5
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Post by mark on Jan 18, 2017 22:55:49 GMT -5
I use a syringe, that enables me to put a precise amount of chocolate in each mold. I've not done 100'000 bars like Brad, but I've done many hundreds with no issues.
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