Post by caroltc on Jan 3, 2022 17:01:22 GMT -5
Hi Everyone,
I am new to chocolate making and very happy to find this forum where I can share our experiences This is my first post, so apologies if i make any kind of mistakes.
I recently started a small vegan chocolate production (just for friends at the moment) here in my country but some issues started to show up.
We use polycarbonate moulds and colored cocoa butter just as "regular chocolates" and the process of making it is bascially the same.
As you can see in attached pictures, the chocolate seems to be well tempered as the ones with just the shells are naturally releasing and the remaining amount has a great snap after cooling down. However, the finished bonbons are sticking to the moulds (they do not even give us a sign of releasing) and we do not know why.
When we force it out, the bonbons that comes out (in picture) are perfectly shine, but sometimes we get 20 out of 21 and sometimes none of them.
Below I list the process we are following:
- Paint the mould with colored cocoa butter around 28C
- Shell it with tempered chocolate (we use the seeding method)
- Let it rest for an hour or 10 min at the fridge
- Fill it with our ganache under 30C and let it rest for 12h (The enviroment temperature is controlled by 16-7C but during the night the AC is turned down, but we keep the moulds in a fresh space)
- Cap it with tempered chocolate (same tempering method)
- Let it in the fridge for half an hour till it "releases"
And here some other points/ thoughts:
1. When we were trying to understand why it is sticking to the mould, we tested doing all the process in a row, so we painted, shelled, filled and capped in sequence and it released pretty well. The point is we did not give the ganache the 12h to rest. Do you think it would be a super problem?
2. If the AC turned down during the night is a problem (dunno if it messes with tempering), why the shells keep releasing from the moulds and just the filled ones not?
I appreciate very much if you could share with us a little bit of your knowledge. Thank you
I am new to chocolate making and very happy to find this forum where I can share our experiences This is my first post, so apologies if i make any kind of mistakes.
I recently started a small vegan chocolate production (just for friends at the moment) here in my country but some issues started to show up.
We use polycarbonate moulds and colored cocoa butter just as "regular chocolates" and the process of making it is bascially the same.
As you can see in attached pictures, the chocolate seems to be well tempered as the ones with just the shells are naturally releasing and the remaining amount has a great snap after cooling down. However, the finished bonbons are sticking to the moulds (they do not even give us a sign of releasing) and we do not know why.
When we force it out, the bonbons that comes out (in picture) are perfectly shine, but sometimes we get 20 out of 21 and sometimes none of them.
Below I list the process we are following:
- Paint the mould with colored cocoa butter around 28C
- Shell it with tempered chocolate (we use the seeding method)
- Let it rest for an hour or 10 min at the fridge
- Fill it with our ganache under 30C and let it rest for 12h (The enviroment temperature is controlled by 16-7C but during the night the AC is turned down, but we keep the moulds in a fresh space)
- Cap it with tempered chocolate (same tempering method)
- Let it in the fridge for half an hour till it "releases"
And here some other points/ thoughts:
1. When we were trying to understand why it is sticking to the mould, we tested doing all the process in a row, so we painted, shelled, filled and capped in sequence and it released pretty well. The point is we did not give the ganache the 12h to rest. Do you think it would be a super problem?
2. If the AC turned down during the night is a problem (dunno if it messes with tempering), why the shells keep releasing from the moulds and just the filled ones not?
I appreciate very much if you could share with us a little bit of your knowledge. Thank you