Air bubbles!

Hello!

Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding?

Right now, we do our airbrushing, let that sit for awhile (30-60 minutes, sometimes longer) and fill the molds. We definitely have better luck on molds that are flatter on the inside, if that makes sense but the ones that have a design in them seem to give us some problems.

I'm wondering if we might be able to do things like thin out the chocolate with cocoa butter (prior to tempering), or maybe even use a paint brush very lightly to 'push' the chocolate into the corners. It's not all corners.

Also - does anyone make just shells ahead of time? You know like make shells, and just store them in something like a humidity controlled, cooled unit until maybe the next day for filling and capping?

Thanks in advance for any input!

Brian

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Permalink Reply by Lindsay Truffler on July 16, 2010 at 9:36am

Thanks Wim - we do actually have a vibrating table - will also try the rubber hammer! I'm up for trying anything that will work!

Brian

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Permalink Reply by verhagen on July 16, 2010 at 10:17am

100% sure it will work , I have learned this in Belgium, let me know if it helps .
Just finished a 2 year schooling in Belgium to become a chocolatier.

look at the internetsite : www.callebaut.com (very interesting).

Wim

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Permalink Reply by Brad Payton on July 19, 2010 at 6:30pm

For the higher detail mold I always heat my molds to the working temp of the chocolate. That way the chocolate is not cooling right when it hits the mold. It gives the vibrating table a better chance of getting the bubbles out.

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Permalink Reply by Lindsay Truffler on July 19, 2010 at 8:33pm

Great advice -thanks Brad!

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Permalink Reply by Julie Bolejack on September 3, 2010 at 9:55am

What are you using to heat the molds - control the temp.

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Permalink Reply by Jennifer Thamer on August 14, 2010 at 12:07pm

I've found that some molds are more prone to bubbles (like the ones with sharp right angles or points), especially if your using Belgian chocolate that is less viscous and produces a "medium" shell. With the real problem molds, the only technique that's worked for me is to paint a very thin layer into the mold and then mold. Even when I hold the mold on the vibrator for a long time, if it's a thicker chocolate, I'll still have trapped bubbles.

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Permalink Reply by verhagen on September 2, 2010 at 6:55am

Jennifer,

Belgium Chocolate should not gives you problems, pay attention to the numbers of **** on the product, the best Belgium chocolate for moulds is chocolate with 4 ****
For sharp right angels or points use a toothpick or cocktail stick before shaking/ vibrating.

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Permalink Reply by Lindsay Truffler on September 2, 2010 at 8:00am

Thanks Jennifer - appreciate your input. We've gotten things all in order since I started this post and things are running smoothly!

Brian

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Permalink Reply by Jennifer Thamer on September 3, 2010 at 12:45pm

That's great! I just reread my post though and wanted to correct my typo -- of course the more viscous chocolate produces a medium (rather than thin) shell. Verhagen is right on with the star designation. So I've had experience with the 811NV Callebaut Dark. It has three drops (or stars) for liquidity. For me it produced a thicker shell than say, Valrhona's Equatoriale Noir, after it was tempered. Good luck with your chocolate adventures!