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Post by kristy on Mar 28, 2014 7:10:30 GMT -5
I'm currently using polycarbonate molds and find when making my chocolates they come out with air bubbles defecting the top of the chocolates. It seems no matter how much tapping the sides, shaking the mold, or hitting it on the table - I cannot get a majority of these air bubbles out. Ideas? Thoughts? I've considered getting a vibrating table, but cost-wise, I'd like to find other options if possible....or I've found a vibrating machine made for a dental lab for pretty cheap - would this work? thanks!
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Post by Sebastian on Mar 28, 2014 7:21:54 GMT -5
That certainly could work - you can also consider lowering the viscosity by adding cocoa butter or lecithin or PGPR
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Post by leekohlbradley on Mar 31, 2014 19:00:04 GMT -5
Trying to raise your working temperature slightly will lower viscosity and be helpful as Sebastian suggests.
I also find an immersion blender can be a big help with bubbles, although every model is different and often depending on how you hold it/lower it into the chocolate it can create bubbles faster than it removes them. Mine seems to make many small bubbles into fewer large ones which can be broken up easily with a bit of stirring.
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