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Post by yumyums on Jan 20, 2023 0:43:44 GMT -5
New to chocolate working. Trying to make hollow molds so I can fill with runny caramel sauce. Using chips (Tollhouse, Ghirardelli’s) it seems like I have to raise the temp significantly above temper to get the chocolate thin enough to pour to enrobe, or line the inside of molds. Is that accurate? Is there a better method I don’t know of yet?
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Post by Ben on Jan 20, 2023 9:09:49 GMT -5
Hello! Can you give more details about what you've tried so far? What temperatures are you using? What are you using to melt the chocolate?
It sounds like you may be attempting to just warm the chocolate and then mold it, as opposed to melting it and re-tempering. Is that the case?
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Post by Thomas on Jan 20, 2023 9:55:54 GMT -5
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Post by yumyums on Jan 23, 2023 0:49:23 GMT -5
Hello! Can you give more details about what you've tried so far? What temperatures are you using? What are you using to melt the chocolate? It sounds like you may be attempting to just warm the chocolate and then mold it, as opposed to melting it and re-tempering. Is that the case? I’ve used both milk and semi-sweet chocolate chips made by both Tollhouse & Ghirardelli’s. Used a double boiler to go up to 122F->81F->89F. I have also used a tempering machine (steam table with more precise temp controls). I have tried adding parafin wax and sweet cream butter on separate occasions.
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Post by Ben on Jan 23, 2023 9:19:11 GMT -5
Those temperatures look fine. Tempering can be pretty finicky. You need to make sure that you're stirring more-or-less constantly. Also, once you've gone through those temperatures, you can test the temper of the chocolate by dipping some parchment paper or a knife into it and seeing if that sets up correctly. If not, keep stirring and hold at your end temperature.
Based on your first post, my guess is that you're over-tempering. Warming it up a bit over 89F to thin it out is fine. You can also try not cooling quite as low so as to not generate quite as much crystallization. I generally mold dark chocolate closer to 92F than 89F.
Since you're using chocolate chips, I'd recommend looking into the seeding method as that's going to be easier than the melt>cool>warm process. With seeding, you melt most of the chocolate, but keep some chips back that are then used to seed the crystallization process.
Parafin and butter are not needed.
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Post by Fat Rabbit Coffee on Jan 28, 2023 12:54:24 GMT -5
I don't have a lot of experience with this but it could be a problem with the chocolate itself. I seem to recall trying to melt a bunch of Hershey's Kisses to practice using in a mold and the stuff would simply not melt properly. That's when I realized it was probably because the "chocolate" was really a bunch of crap ingredients and the furthest thing from actual chocolate you can work with. I don't know if there's anything out there sold as 'melting chocolate' but you might look into that or try it with legit bars that only have at most cacao, sugar, and cocoa butter.
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Post by Ben on Jan 30, 2023 8:55:16 GMT -5
I had a similar thought, but checked the ingredients for both types of chocolate chips and there's nothing that should cause any problems when tempering.
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Post by Thomas on Jan 30, 2023 11:38:20 GMT -5
If the chocolate is tempered correctly and at the proper working temperature but still too viscous for your needs, then you need a different chocolate. That’s why Callebaut and other chocolate makers develop different formulations for different application. I can’t use my single bean bar chocolate for molding. It creates too thick of a shell for me. I personally like a thin shell so I modify my formula to create a less viscous chocolate. Chocolate chips are designed for baking. While you can use them for other applications, they may not give you the desired results.
Just my thoughts.
- Thomas
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Post by yumyums on Feb 5, 2023 23:14:19 GMT -5
New to chocolate working. Trying to make hollow molds so I can fill with runny caramel sauce. Using chips (Tollhouse, Ghirardelli’s) it seems like I have to raise the temp significantly above temper to get the chocolate thin enough to pour to enrobe, or line the inside of molds. Is that accurate? Is there a better method I don’t know of yet? Thanks all! I’ll use this info on some batches and let you know how they turn out!
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