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Post by foodofthegods on Mar 13, 2007 11:20:41 GMT -5
I am getting little patches of white sugar dust (i think) on some of my bars. It does not affect smaller molds but the 4 ounce bars get that and another imperfection. The second problem I am seeing is a large spot of supershiny chocolate in the middle of the shiny top of the chocolate bar. Sometimes there is a ring of shinier around the super shiny spot. I have had a problem with streaking in the larger molds but reducing the temperature of the chocolate seems to have solved that problem.
Otherwise, the temper seems perfect. They come out of mold easily. They are shiny with snap. My molds are beaten up and the newer ones seem to give better results. Could this be part of the problem?
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