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Help!
Sept 21, 2017 12:54:48 GMT -5
Post by shellshell on Sept 21, 2017 12:54:48 GMT -5
I work for a business and we temper our own chocolate. I've not been having any problems until recently- I've noticed that after my chocolate is tempered and set in the molds when I come back to wrap it I notice that it has almost has a raised edge. It looks like a frame around the chocolate. Is it that I'm not putting enough chocolate in the mold? I've just never run into this problem so consecutively. Please help!
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Help!
Sept 22, 2017 7:09:03 GMT -5
Post by Ben on Sept 22, 2017 7:09:03 GMT -5
Hi shellshell. I'm not sure I'm visualizing this correctly. Can you post a photo?
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gap
Apprentice
Posts: 390
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Help!
Sept 22, 2017 21:00:26 GMT -5
Post by gap on Sept 22, 2017 21:00:26 GMT -5
It sounds like the moulds are not filled as much as they could be
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Help!
Oct 4, 2017 5:23:51 GMT -5
Post by jeanna on Oct 4, 2017 5:23:51 GMT -5
Maybe your chocolate temper isn't so good which one do you use?
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