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Post by monstie on Aug 1, 2018 3:39:56 GMT -5
Hi all, I have had a tempering issue that I haven't come across yet and just wondered whether anyone knows what happened? I was making 70% dark chocolate, filled the moulds with a syringe, put the mould onto a vibrating table and then into a wine fridge with a temperature of 10C (50F). I have had 2 issues. The first was that in the fridge cracks started to appear and rivets (I don't know what to call it). Below are a couple of pictures as it is hard to explain. The chocolate came away from the mould very well after it came out of the fridge. I melted and tempered it again and it turned out fine so really am not sure what happened. The second issue was (also after tempering a second time) that the chocolate came away from the mould in the fridge already and has a bend to it. It looks a little bit like a bridge but not nearly as pronounced. It just doesn't lie flat after unmoulding. Any idea what to do about that? Thank you for your help!
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Post by Ben on Aug 1, 2018 8:38:20 GMT -5
Hi monstie. There are a couple other threads in this forum that deal with issues similar to your first issue. I'd read through them to see if they provide you any insight.
For your second issue, I've seen that in the past. If I remember correctly, it either means that the chocolate is over-tempered or that it is being cooled too quickly.
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Post by monstie on Aug 3, 2018 1:20:56 GMT -5
Hi Ben, Thank you very much for your quick response. I am using 1% Silk. Maybe I reduce that a little or I will turn the wine fridge up by a degree and see what happens. I shall report back.
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