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Post by gameson on Feb 25, 2013 2:55:09 GMT -5
Please see pics. Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered. First question, does the chocolate have good shine? Second question As you can see, it has some white spots on the right one, and minimal spots on the middle one. I notice this white spots occurs when the mold has some residue (maybe a sugar residue) from the previous chocolate that was molded before this one. What is this residue? and How do I prevent residue on the mold? I use a non prof mold, maybe that's the reason? Or I didn't preheat the mold. Third question On the second pic, you can see some holes. How do I prevent this holes? Thanks. Attachments:
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Post by gameson on Feb 25, 2013 2:55:32 GMT -5
second pic Attachments:
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gap
Apprentice
Posts: 390
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Post by gap on Feb 25, 2013 17:34:47 GMT -5
The holes look like air bubbles. If you're using heavy duty polycarbonate moulds, just bang/vibrate them on the benchtop before scraping clean to make the air bubbles rise to the top and pop.
I "polish" each mould before use with cotton wool to help with shine and avoid residue from previous chocolate moulding. I also use cotton buds to get into straight edges or design features in the mould.
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Post by gameson on Feb 25, 2013 18:18:09 GMT -5
I am currently using 'hobbiest' mold, however I am soon going to upgrade to professional polycarbonate mold. I have a silicon as well, but I think I prefer polycarbonate. Can you recommend any good pro bar mold?
How about the white spot on the chocolate? What is it? You can actually tell from the pic, it's not that noticeable, but it's there
Thanks.
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gap
Apprentice
Posts: 390
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Post by gap on Feb 26, 2013 5:17:01 GMT -5
I can't tell from the photo - sorry
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