|
Post by ben68 on Nov 19, 2019 21:49:04 GMT -5
Hi, I am fairly new to making chocolate but it has been going really well. The one thing I can't seem to get right is molding. I have been making small 30g bars, and almost every bar I make ends up blooming in the middle. I know my chocolate is tempered because I pipe out small disks after I fill up my molds, and they are tempered great. My method for filling the molds has been using a pastry bag, and I'm careful not to fill it up too full. Any suggestions to stop the blooming? Thanks in advance!
|
|
|
Post by Ben on Nov 20, 2019 9:10:07 GMT -5
Hello!
There's a ton of discussions about tempering and molding on this forum that I'd highly recommend looking through. It's likely that your questions have already been answered.
That being said, a couple questions:
Do you temper the chocolate before you fill the molds? It could be that it's not quite in temper before you start molding, but has gotten there by the time you pipe out the small disks.
How are you cooling the molded chocolate? Chocolate can easily lose temper during the cooling process if you're not actively cooling it. Even just adding a fan can make a big difference.
|
|
|
Post by cacaosublime on Nov 20, 2019 14:16:18 GMT -5
Hi ben68,
If the blooming is taking place in the middle of your chocolate on the side that is within the mold (not on the outside), then one of the likely problems is that this part of the chocolate hasn't been cooled down enough. If so, a longer time in, or lower temperature of, your fridge can do the trick.
But agree with Ben, loads of information can be found on the forums, or even in the ATA's from John
|
|