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Post by andreafbe on Jun 20, 2008 18:59:00 GMT -5
Hi, I am new to this forum. I recently started to learn how to temper chocolate and make filled chocolates. I have been having mixed success so far. Tempering is going fine (both by hand and by machine). My issue is that I bought some antique molds and sometimes have trouble getting the chocolates to release. The ones that do release seem to be tempered properly, so I don't think that is the issue. I have stuck them in the freezer to set up, so they are firm enough. I do scrape away as much chocolate from the mold as possible prior to them setting up as well. Does anyone have any suggestions for getting them to release more easily (either something I do before filling the molds or after the chocolates are made)? Thanks
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josh
Novice
Posts: 56
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Post by josh on Jun 20, 2008 23:05:01 GMT -5
Drew,
One, the humidity in the freezer may be an issue, can you let them set up at room temp? Two, try wiping the molds out real well with 100% cotton, like cotton balls before you use them, it helps remove any contaminates without scraping the design. Good luck and remember it takes practice, lots.
the Jungle lives!
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Post by andreafbe on Jun 21, 2008 8:37:01 GMT -5
I'll give that a try and see how it goes. Thanks for the suggestion.
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