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Post by kiernan on Mar 1, 2021 13:47:06 GMT -5
I have two questions which may very well be obvious: - Is it normal that the molded side of my bars are nicer looking than my unmolded side? After tempering and molding my bars, the side that is molded is usually very smooth and shiny. The other side (the bottom of the bar) though is never quite as smooth or shiny. It doesn't really look like bloom to me (though maybe it is in fact just very small amount of bloom and I'm just to new at this to recognize). Is this normal? Thoughts? Any way to make the bottom of the bar smoother?
- What is the best way of tempering when you want an inclusion mixed in the chocolate (ie. not deposited on the bottom of bar during molding or ground into the chocolate)? Is it best to mix in the inclusion (eg. finely chopped nuts) and try to temper with it already in? Or temper the chocolate first and then stir in the inclusion (I assume making sure the inclusion is at an appropriate temperature to do so)? Thoughts/tips?
Thanks in advance.
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Post by Chip on Mar 1, 2021 13:51:47 GMT -5
Hi kiernan, 1. The back sides of the bars may be duller or looking like they are blooming due to scraping marks. Make sure you only scrape once or twice at the most. 2. I always temper, then put in the inclusions. Then if you are going to mold or put it in bars you will need to make sure all the air bubbles are out as best you can. I bought a cheap dental vibrating table on Ebay and am using that. Best of luck. Chip
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Post by kiernan on Mar 1, 2021 14:08:46 GMT -5
Thanks Chip. Two perhaps silly follow ups: 1. I didn't actually scrape the molds (just put in the amount I wanted, rap the molds and then put on the vibrating table). I assume scraping is just to remove excess pour. However, is there any actual benefit to a single scrape (eg. spreading it out fast or something)?
2. I use a very makeshift homemade vibrating table (probably need to look into / optimize the RPM/amplitude on it). I was just wondering though if it is possible to vibrate the chocolate before you actually pour it into the mold? What I mean is can you try removing some of the air bubbles while the chocolate is still in the bowl? Presumably the larger mass will keep the chocolate warmer and fluid longer, though perhaps it will just not be possible to get bubbles out from the bottom. And maybe this is pointless anyway if you introduce a lot of air during the pour itself? I assume I would still have rap/vibrate the molds anyway after, but maybe a little less and maybe a little less rushed?
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Post by Chip on Mar 1, 2021 15:07:32 GMT -5
kiernan, on that first one, I have no idea. I've always scraped since my pours are NEVER that accurate. The stirring/pouring process introduces air into the mixture, so therefore I *think* that vibrating before pouring wouldn't be all that effective. Chip
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Post by Ben on Mar 2, 2021 14:48:04 GMT -5
I'd imagine a scrape could spread it out faster, but since that happens when vibrating anyway, and you still need to get air bubbles out, it may not be much of a gain.
After chocolate comes out of a grinder, it does have a lot of air in it. I've found that I can get a lot of that air out by just letting it be stirred in my tempering machine for a while. But, even still, I get air bubbles that need to be vibrated out. So, vibrating beforehand may be beneficial, but it won't replace vibrating afterwards.
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Post by Thomas on Mar 2, 2021 15:00:57 GMT -5
Hi Kiernan,
The molds are what make the chocolate shiny. The higher quality mold (i.e. polycarbonate) the more shiny it can be. That is, chocolate in a high quality mold will be more shiny than from a cheaper mold. But that also depends on the finish of the mold surface. When I make bars, I never scrape like you. I weigh in the appropriate amount of chocolate for each bar cavity and then vibrate. I have my mold on a scale, pour in 60 grams with an ice cream type scoop, tare, and repeat. It's quick and easy. For certain bars, I add the inclusions after I temper the chocolate, then scoop the appropriate weight in the molds like always. I sometime sprinkle the inclusion on the back. For me it depends on the inclusion and my preferred end result. For example, nibs are sprinkled and chopped almonds are added to the tempered chocolate. It's really a personal preference.
-Thomas
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Post by Chip on Mar 2, 2021 16:58:13 GMT -5
I am seconding what thomas says about the quality of the molds. I started out with the less expensive molds made of thin, I think injected, plastic. I am gradually, due to cost considerations, moving to all polycarbonate molds. I absolutely despise the soft silicone molds. . Well,despise may be a bit strong...but. I like Chocolate World molds and have found them to be fairly sturdy. Martello, and others make good quality molds. Tomric sells some good ones as well. But beware, even in polycarbonates, all molds are not created equal. I have had some of the less expensive ones chip, "fog over" and simply not polish up as they should. Best of luck!
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Mar 7, 2021 7:24:40 GMT -5
Someone with more experience could help with this, but I am wondering if you refrigerate after molding (and how long)? Moisture from the fridge could cause bloom and may also be a cause for the dullness. Even so, it may just be the nature of the beast that the side exposed to atmosphere while setting will be less shiny!
Good Luck! Jim B.
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Post by Chip on Mar 7, 2021 9:49:04 GMT -5
When I refrigerate after molding, I leave in for about 10 minutes. I have not run into a problem with moisture bloom.
Refrigerators are also, due to their very nature, dehumidifiers. For example, if you drop your cell phone into the toilet, put it in a bag of rice and then in the refrigerator to draw out the moisture.
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