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Post by LLY on Mar 6, 2016 4:38:24 GMT -5
Hi, Although I'm familiar with tempering techniques and troubleshooting, I don't know what the problem is in this case (see attached). Yesterday I finish a batch of milk chocolate(47% cocoa bean, 14% cocoa butter, 13% cane sugar, 21% milk solids) I molded the tempered chocolate to two molds one of them is dipper and in takes a long time to set. After molding I put the two molds in room temperature for approximately 10-15 minutes allowing the chocolate to set and then to refrigerator. The results is: the thin mold: the chocolate looks very good but the dipper mold has strikes on top. Important to mention that the chocolate has a good snap so it's plausible to assume that is correctly tempered. Thank's Attachments:
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Post by Thomas on Mar 6, 2016 15:22:59 GMT -5
What was the room temperature? I always have a fan blowing over my molds to help remove any latent heat.
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Post by LLY on Mar 7, 2016 6:23:28 GMT -5
I didn't measure the room temperature but it was approximately 22C. But maybe you're right and the cause is the latent heat. I will try fan.. As I know, the proper way to mold after tempering is to leave the chocolate at room temperature (ideally 20C) for about 10-15 minutes, and then to put the mold in the refrigerator and then pull it out of the mold.. Buy the way, the cooling with fan won't cause the formation of unstable crystals due to fast cooling rate?
Thanks
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Post by dublinguy on Mar 7, 2016 10:48:01 GMT -5
What technique did you use to temper the chocolate? And what type of bowl/container did you use to hold the chocolate before pouring it into the moulds?
I presume that you poured the chocolate in the thin mould first, then in the deep mould afterwards.
A potential (and classic) issue could be that your chocolate was properly tempered inside the bowl, but some untempered chocolate was still present on the side of the bowl. That's the chocolate you would have scraped off to finish filling the deep mould. It would typically end up at the top. If that's the case, the best way to avoid this is to scrape the chocolate from the sides of the bowl at the same time as you're tempering, to stir well, and to maintain at a temperature between 87-89F while putting in the moulds.
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gap
Apprentice
Posts: 390
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Post by gap on Mar 7, 2016 17:23:27 GMT -5
FWIW, I put my bar moulds straight into the fridge after moulding. I do not let them sit at room temperature and haven't had a problem doing this. In my experience, 22C is too hot for chocolate to set properly (especially a deep mould), but I haven't tried it with a fan.
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Post by Thomas on Mar 7, 2016 21:18:29 GMT -5
I agree with gap that 22C is too hot. I won't mold unless the temperature is 20C or below. Either in the morning or evening for where I live. I've never had any problems with using a fan. I've also had the same problem as described by dublinguy until I started using a melter to hold my chocolate at temperature while I mold it.
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Post by LLY on Mar 8, 2016 1:09:27 GMT -5
Thank you all, It's a tricky issue: on one hand even if you do pralines you need to let the shell solidify in room temperature (around 10-15 minutes) )* according to Chocolates and Confections) because rapid cooling promote unstable cocoa crystals, on the other hand cooling to slow in room temperature cause to cocoa butter to float because there is no agitation after moliding. I guess that we need to distinguish between thin shell and deep mold.. I had never had that kind of problems in pralines.. What do you think? thin shell: cooling at room temperature, deep mold: cold room temperature and using a fan or refrigerator?
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