t3m
Neophyte
Posts: 1
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Post by t3m on Feb 5, 2021 17:19:40 GMT -5
Hello everyone!
I am new here and in desperate need of advice!! I've recently gotten into to making chocolates and am having issues with coloring the shells. I bought pre-died colored cocoa butter from the pastry depot. I followed directions on heating it and only applied a little into the moulds. I then tempered my dark chocolate and poured it into the moulds. When i tipped it over, about half of the chocolate completely came out of the mould...Am I missing something with temperature? All advice is appreciated!! This is about the 4th time this has happened to me! When I dont use cocoa butter my chocolates come out great...
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Post by Chip on Feb 5, 2021 18:38:12 GMT -5
t3m , I don't quite understand the question. Are you saying your chocolate is getting stuck in the mold and only 1/2 the molded piece comes out?
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Post by pairak on Mar 27, 2021 1:08:21 GMT -5
Hello. Quite late so idk if you have solved this or not. But how long did you let the cocoa butter crystalize in the mold before adding the chocolate? First time I did it I waited a few hours and got the same problem. Second time I waited overnight, let the chocolate fully set in room temerature and then put them in the fridge a couple hours before popping them out. That time none broke.
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