|
Post by islandcocao on Jun 21, 2021 13:04:18 GMT -5
Hi,
Release marks are my enemy! Seriously, I've been making bars for many months now and have not been able to produce any without release marks, whether large or small. Here's what I'm working with:
1. Polycarbonate molds. I've tried molds from three different manufacturers: Micelli, Implast, Chocolate World. 2. I use cocoa butter in all recipes. 3. Currently, I am hand tempering. There is no issue with bloom. Chocolate has excellent snap and shine.
4. Humidity in room and fridge is fine, under 50%. 5. Room temperature is fine, no more than 70F. 6. Molds are cleaned well, using soft cloth. 7. I have tried heating molds and not heating molds (unheated is room temperature, about 70F). Doesn't seem to make a difference.
8. I have tried placing molds in fridge immediately, and leaving on counter for several minutes then placing in fridge. 9. I have tried leaving molds in fridge for 20-35 minutes.
What am I missing? Guidance would be hugely appreciated! Thank you.
|
|
|
Post by islandcocao on Jun 24, 2021 23:26:04 GMT -5
Continuing to experiment, I tried the following using polycarbonate molds and the same chocolate (75% dark with cocoa butter):
Mold 1: Implast mold, heated to 83F, chocolate at 87 temper. Once in mold, placed in a cool area (60F) (I don't have a cooling tunnel) for 6 minutes then in fridge for 20 minutes. Results: better but still minor release marks. Mold 2. Chocolate World mold, room temperature (70F), straight to fridge. Results: Bars were perfect, no release marks. Mold 3. Chocolate World mold, heated to 83F, chocolate at 87 temper. Once in mold, placed in cool area for 6 minutes then in fridge for 20 minutes. Results: Perfect, no release marks.
In the past, I used molds made by two other companies both of which resulted in bars with release marks.
So for now, I'll take the path of least resistance and use Chocolate World molds.
|
|
|
Post by Ben on Jun 25, 2021 8:24:59 GMT -5
87 is pretty cool for a final tempering temperature. I generally mold bars at 91-92F. I don't know that it will help with your problem, but warmer chocolate is a lot easier to work with.
Another thing to look at is airflow during cooling. If you could find a way to move the air around the top and bottom of the molds in the fridge, that may help.
|
|
|
Post by islandcocao on Jun 25, 2021 10:15:04 GMT -5
Thanks for your feedback, Ben, much appreciated.
Being a budding bean to bar chocolate maker who expects to launch a business in the next six months, release marks have been a sticking point (pun intended) for several months now.
From my reading and talking with other chocolate experts, there seems to be some variation on recommended tempering temperature for dark chocolate. On the low end, I've been told 86F; on the high end 90F, with one quite reputable organization saying never exceed 90F. As a result, I haven't worked with chocolate at +90F. I'll try pushing it to +90F and see what happens. After considering all the variables, I'm thinking along the same lines as you, i.e., air flow may be the issue. But in the end, I want to work with molds that give me the least headache and consistently good results. If you have any specific ideas for encouraging air flow in a fridge, please share. Thanks again.
|
|
|
Post by mark on Jun 26, 2021 8:52:21 GMT -5
I also mold dark 2 ingredient bars at 92. I go straight to refrigerator after vibrating and I use the thick polycarbonate molds.
|
|
|
Post by Ben on Jun 28, 2021 7:24:18 GMT -5
Warmer chocolate is generally easier to work with and I've never found it necessary to mold dark chocolate below 90F. Type 5 crystals start to melt around 93F, so assuming the chocolate is adequately seeded (either through actual seeding, silk, or reducing the temperature during tempering before re-warming to the final temp), it is entirely possible to mold at temps over 90F.
I currently use a glass door soda fridge with a fan in the bottom as a cooling cabinet. I've hacked in a temperature controller to maintain a temperature around 54F. In a normal home fridge with glass shelves, the best you can probably do is put a small fan on each shelf where you'll be putting chocolate. I'd recommend putting the molds on cooling racks so that you can get some airflow around the bottom of the molds, too.
Since you're planning to launch a company, I'd recommend ditching the home fridge, if that's what you're using. For years I used a diy cooling cabinet made by mounting a window air conditioner to a wooden box I built that had wire shelving in it. On the side opposite the ac unit, I had a dual fan (one intended to be installed in a window) that circulated air around the box. I had a temperature controller on the ac unit so I could maintain 54F. It worked great. The only reason I'm not still using it is because I needed more capacity and this soda fridge became available.
|
|
|
Post by islandcocao on Jun 29, 2021 15:37:43 GMT -5
|
|
|
Post by Ben on Jun 30, 2021 6:48:20 GMT -5
I'm using a True GDM-26 I bought from a restaurant supply auction. I've heard wine fridges work well, especially since they're generally made to operate in the 55F range.
|
|
|
Post by islandcocao on Jul 5, 2021 9:30:38 GMT -5
Ben, the information/guidance that you and the other moderators provide is invaluable for new chocolate makers. Thank you!
|
|
|
Post by Ben on Jul 6, 2021 7:53:10 GMT -5
You're welcome! I'm happy to hear it's helpful.
|
|