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Post by beanless on Mar 26, 2012 15:45:14 GMT -5
I have been making small bars (70g and 100g) and setting them in my fridge for a while now with no problem. I am now wanting to make larger 500g bars but when I set them in my fridge (set at 5 deg C) I get streaks on the top of the bar (the part that connects to the mould). Would it be that I am trying to set it too cold? Any help much appreciated.
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gap
Apprentice
Posts: 390
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Post by gap on Mar 26, 2012 16:50:33 GMT -5
It might be that you need some airflow over the top of the larger moulds while they are cooling.
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Post by beanless on Mar 26, 2012 17:48:07 GMT -5
Thanks Gap - I will try putting them under the refrigeration unit where there is some airflow. The shelves do have holes in but perhaps not enough to cool a large quantity so I may try some other racks too.
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gap
Apprentice
Posts: 390
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Post by gap on Mar 27, 2012 15:48:38 GMT -5
I think cooling tunnels generally have some sort of fan assisted airflow over the top while they are colling the product as well. I'm purely guessing here, but I think the issue you might have with fans in a fridge is the hot air generated from such a large mould just gets circulated around inside the fridge, it doesn't get moved away.
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Post by Anders B on Jan 11, 2013 11:07:26 GMT -5
I let my moulds cool in room temperature to let the chocolate fully set before I temporary (20-30 min) put it in the freezer (0F, -18C) to ease the removal of the moulds. If I put it in the freezer too fast the result is not as good.
My suggestion is to leave the moulds in room temperature longer (and then try using the freezer).
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