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Post by dubmaji on Jun 18, 2018 10:36:22 GMT -5
Have you tried using different molds? Your process has improved a lot since your first post. However, the most affected area is still that circle in the center of the bar. I would try keeping them in the fridge for a longer period (ten minutes or more, just to test) to avoid quick release marks, or using another mold.
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Post by fredrik on Jun 18, 2018 13:07:34 GMT -5
Dubmaji, In what way can the design of the mould be an issue? What kind of mould would you suggest? These are bought via Brunner in germany, and is the only 50g square shaped mould I found on the market.
/Fredrik
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Post by dubmaji on Jun 18, 2018 15:15:15 GMT -5
Well, it was only a suggestion, actually. I have one 10g mold that usually releases some of the chocolates with imperfections. I don't know if it's damaged in those areas or if the design doesn't allow an even heat distribution across the mold, but the same chocolate poured in my other molds works perfectly fine.
Looking at your photos I can notice that the bloom is only affecting some of the bars, particularly in the center. However, there are some that seem to be tempered. How do those bars behave after a day or two? Have they become softer, or does the bloom starts to get noticeable? If yes, well, your chocolate was untempered, and there's something that still isn't checking. I would be surprised by that because you have done lots of tests with many temperature variations, and your tempering test looks fine. If not, I would think there's something wrong somewhere else.
So, that being said, I don't know if the design is the cause of the problem, but I think that after many tests It would not hurt trying to pour some chocolate in a tray of something and see if it sets properly.
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Post by thang on Jun 20, 2018 2:17:41 GMT -5
hi guys, I have some questions: 1. Is there any different between "molding right after tempering" and "let the chocolate set/rest and molding after 10-20 mins since finished tempering"? Which one is better? 2. Is there any different between "keeping the chocolate in mold for 10-20 mins to set, then put it in chiller/fridge for 10-20 mins" and "putting the chocolate immediately after being poured in mold"? 3. What is the ideal temp of the fridge/chiller to cool the chocolate after molding? Mine is 5-10 C, is it ok? Thanks very much.
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Post by Ben on Jun 20, 2018 9:06:54 GMT -5
thang:
1) Yes, there is a difference. Neither one is objectively better. Keep in mind, though, that the suggestion to let the chocolate hang out at the final temperature for a 10-20 minutes is more directed at people using a tempering machine that is constantly stirring the chocolate. If you're tempering in bowls, leaving the chocolate alone with no agitation for 10-20 minutes is going to cause problems. The idea is that bowl-style tempering machines (like a chocovision) usually thinks the chocolate is fully tempered before it really is. After the machine's temperature probe hits the final set temp, it thinks the chocolate is in temper, but still needs to be stirred for a while to make sure that the crystallization has propagated throughout the whole mass of chocolate. This goes back to what I said in my comment on your other post.
2) Yes. Depending on myriad variables, one way or the other may work better for you. For me, I put the molded chocolate immediately into my cooling cabinet, which is around 58-61F (14.5-16C). Others find it works better for them to leave the chocolate at room temp for a few minutes before putting in a fridge (which is generally much cooler than my cooling cabinet). You'll have to experiment to find what works best for you.
3) 5-10C (41-50F) is pretty cold for chocolate. The main concern with this is that if you get the bars too cold, condensation can form when bringing them out of the fridge. Because of that, most people who cool in the fridge just put the bars in for a short while and then leave them at room temp to finish solidifying. I believe that the ideal is about 13C (55F) with a good amount of airflow.
-Ben
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Post by Chip on Jun 20, 2018 10:07:31 GMT -5
Mark, Please let me know if you see any differences between our processes that could explain my issues. You have previously mentioned the cooling and syringe as differences. Anything else? I was having this trouble with a mold I was using, and I actually had two of the exact same mold. Only one of them caused this problem. I think it was an actual defect in the molding process of making the mold. Since they were exactly the same mold, bought at the same time, I chalked it up to the mold itself and not a problem with the actual chocolate.
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Post by fredrik on Jun 24, 2018 13:49:55 GMT -5
Ok, I will keep an eye if it is any specific mould that is causing any issue. However, I have done some more trials, and come to the conclusion that it was a tempering issue. Reason is probably that I only use 400g in the revolation delta, so the temperature of the chocolate is very uneven. The Delta can show 32C when some part is actually 36C. I have stopped pre-heat the mould. I have stopped cooling the chocolate with fans. I'm always using a IR thermometer. I have started to stir the chocolate with a spoon when it's spinning in the delta, and I lowered the finish temperature from 32C to 30,5C. All that together made OK looking bars (although some air bubbles and release marks are seen…). As seen attached: imgur.com/a/y5tVDGe/ Fredrik
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