rron
Neophyte
Posts: 25
|
Post by rron on Oct 31, 2017 6:18:56 GMT -5
|
|
|
Post by Thomas on Oct 31, 2017 11:32:39 GMT -5
Could you post a picture?
|
|
|
Post by Brad on Nov 1, 2017 3:15:38 GMT -5
Sounds to me that's more like cocoa butter bloom than mold. If it is bloom then it's simply just cocoa butter on the surface - which is the result of high storage temperatures. Would be good to see photos though...
|
|
rron
Neophyte
Posts: 25
|
Post by rron on Nov 1, 2017 4:08:04 GMT -5
|
|
rron
Neophyte
Posts: 25
|
Post by rron on Nov 1, 2017 4:08:49 GMT -5
I posted on top, the first pic, what i think is cacao butter bloom. the other pics are of the mold.
|
|
|
Post by Brad on Nov 1, 2017 18:29:27 GMT -5
Yup.... Definitely mold. Our climate here in Alberta is very dry, so everything equalizes to about 4% relative humidity - too low for pathogen growth. Given the propensity for the sugar in chocolate to absorb moisture, I am guessing that you will most likely need to invest in some type of dehydrator for the room or vessel where your chocolate is being stored. Your issue is something I've never seen before, that's the best guess I can give you.
Have you tried storing the pure ground beans (liquor) in the same area? What does it look like after a few weeks?
Sorry I can't help you more...
Brad
|
|
rron
Neophyte
Posts: 25
|
Post by rron on Nov 1, 2017 20:54:29 GMT -5
thanks for your responce brad. Im thinking it is the high humidity. im going out and getting a big dehumidifier today. i have chocolate that i made a good six months ago and dont have this problem. I am also wondering if it is from a mold from the actual bean, the shell. I would think all mold spores would be killed during roasting, so im not sure if that is the problem. I have seen al of chocolate made here that doesnt do this, so i do think the humidiy is a factor, i am thinking there is something else that im missing.
|
|
rron
Neophyte
Posts: 25
|
Post by rron on Nov 1, 2017 20:58:04 GMT -5
the first pic i posted, which looks like cacao butter bloom is chocolate that has been aging for over a month. i dont see any such mold on it. it seems to happen after tempering
|
|