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Post by kelebek on Nov 21, 2006 17:02:49 GMT -5
Hi to all.
First of all, my writing skills in English are fairly limited. So, sorry for this.
I'm a newcomer in homemade chocolate. Nowadays, I try to temper milk chocolate. After trying three times, last time, the result is good snap, bad gloss. Not very much glossy.
I completely melted the chocolate -didn't take temperature-, cooled the whole bunch of chocolate to below 80 F, and reheat to 85-86 F to mold. After setting 1 hour at the room temperature, refrigerated it 15 min. Snap is exceptionally good, but the pieces are not glossy. Some gloss is available, but it is not at the desired level.
I think, may be, my molds affect gloss level. I'm using silicone molds. Can this type molds result in such a bad gloss level?
What do you advise me?
Thank you very much.
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Post by Sebastian on Nov 21, 2006 17:33:28 GMT -5
Could be, especially if the moulds weren't thoroughly cleaned. If the silicone moulds are porous, there's a good chance you've got all sorts of residuals left behind in them that will affect the appearance of your chocolate (soaps, mineral residue, etc). Hard to say for certain w/o seeing them tho.
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Post by chocdoc on Nov 21, 2006 18:42:14 GMT -5
The gloss is only as good as the gloss on the surface you are molding against. So a piece of acetate will give you a higher gloss than a piece of parchment. Silicone molds don't always have a shiny surface.
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Post by kelebek on Nov 23, 2006 14:43:39 GMT -5
To gain experience, should try different types of molds that are made of various substances and look at gloss degree. Also, ordered polycarbon molds. I'll try them to see mold effect on the chocolate quality.
Thank you.
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Post by chocdoc on Nov 24, 2006 18:03:57 GMT -5
The first couple of times you use new polycarbonate molds they won't be as shiny as later when you have built up a thin layer of cocoa butter.
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