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Post by joelle on May 23, 2019 14:24:06 GMT -5
Hello, I got some troubles when I am molding my bars. My chocolate is madenfrom cacao mass and cacao butter. Once i mould my bars, some of them finish as seized chocolate. Can it comes from the humidity in the air, as i am making chocolate in India where the humidity is around 70%. While i am tempering and molding my bars, i work with the AC. But i realized that the first batch of bars becomes seized. or it can comes from the overheat while I am melting my chocolate? From which temperature the chocolate can seize while is melting?
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Post by Ben on May 27, 2019 19:34:29 GMT -5
When you say seized, what exactly do you mean? Can you describe the chocolate when this happens? Also, can you let us know what temperatures you're using when melting and tempering?
Generally, high humidity only results in thicker chocolate and shouldn't seize it.
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