|
Post by monstie on Jul 22, 2018 14:08:44 GMT -5
Hi all,
I have read now quite a few times that warming your polycarbonate moulds will give you a really nice shine on your finished tempered chocolate. What temperature should they be warmed to? The same temperature as the tempered chocolate?
Thank you for your help!
|
|
|
Post by Ben on Jul 23, 2018 13:27:10 GMT -5
Yep, you want them to be close to the temperature of the tempered chocolate. I usually warm mine to around 88F or so for 91F chocolate.
|
|
|
Post by monstie on Jul 27, 2018 14:00:58 GMT -5
Thank you very much Ben! I like your self built cabinet!
|
|
|
Post by chonette on Dec 7, 2018 15:53:34 GMT -5
Yep, you want them to be close to the temperature of the tempered chocolate. I usually warm mine to around 88F or so for 91F chocolate. I use centigrades and find difficut have to translate the temperatures all the time I know by memory pounds and kg from baking but no so familiar with F
|
|
|
Post by mark on Dec 9, 2018 18:38:35 GMT -5
I just have my moulds at room temperature which is usually around 21 C / 70 F and my bars are always super shiny.
|
|
|
Post by Ben on Dec 10, 2018 11:37:54 GMT -5
I use centigrades and find difficut have to translate the temperatures all the time I know by memory pounds and kg from baking but no so familiar with F I feel the same about C. I've been trying to think in C, but usually just have to google it. You can just google '88 F to C' and it will do the conversion for you.
|
|