I've been having an intermittent issue where my chocolate sticks to molds. It will always release around the edges but the middle (sometimes a large area, sometimes a small area) sticks to the mold. When I let the chocolate sit overnight, usually the surface is dull, but it snaps and appears to be tempered properly.
I think I've discovered that the temperature of the metal trays I'm placing the molds on influences whether this occurs or not. Has anyone else experienced this? What is the ideal temperature to keep my trays at when placing my molds onto them. I'm using custom food grade pvc molds and my bars are rather large at about 7.5 inches x 3.5 inches. Thanks in advance!
Temperature can definitely be a factor, but so can humidity. Hot, humid days make molding chocolate difficult. It could be that the molds aren't cold enough, though. If necessary, after you have poured the chocolate, put them briefly in a temperature-controlled refrigerator to harden completely, and don't try to remove them before they are fully set. The larger bars mean you need more cooling time. Don't freeze them, though! You should be able to keep the trays at room temperature while filling them (as long as the room isn't too hot!) Then cool them, so that the chocolate can pull away from the edges. You don't want the trays cold from the start, because the chocolate will harden too quickly at the bottom, and warm chocolate will spill over and solidify around the edges making the bars stick. You want the bars to cool evenly.
According to Callebaut, moulds should be as close to room temp (20° C) as possible, but they also recommend slight preheating. So, around 25° C?
They go on to say that cooling is best done at 10-12° C, followed by time in the fridge. Circulation during the cooling phase is important, although this winter when it was between 10-15° C in my workshop (there is no heating in this country lol) I rarely had blemishes even though I had no special ventilation so I'm thinking at that temp as long your 10° C space is not too small, you'll be fine.
Source: http://goo.gl/BIjVFC (first result, PDF format)
From my limited experience...
Flexibility of the mould can also lead to uneven release and cooling marks. I noticed this especially with large moulds with flat areas without much detail. As the chocolate shrinks back from the mould it releases on the edges and corners ok: there it cools first and the mould is more rigid due to it's shape. The middle of the chocolate is the warmest and solidifies the last, but as the mould flexes with the shrinking chocolate it doesn't release well or stick. When this happens to me, the chocolate will still release hard and shiny (sometimes I have to give the mould a quick tap to release), but you see visible cooling marks where the chocolate released in stages.
I can imagine better cooling will help too. But as I can't control my cooling very well, I don't know to what extent.
Do you know how your moulds are made: injection moulded or vacuumform and what is the material thickness? How complicated/intricate is your design?
I prewarm my moulds just above room temperature, that seems to give better results. I cool at 8-10degC with the moulds slightly raised, so air can circulate all around. On the 'to-do' list is to put a fan inside the cooling fridge, to see if forced air circulation gives better results. Now it can take some time (hours) before the whole piece has cooled sufficiently and the middle finally releases from the mould.
Thanks all for the response. It definitely seems to be a temperature issue we are battling with. Unfortunately, we work in a shared kitchen so there are a lot of variables out of our control.
What we are finding out though, is if we put a wax paper liner down on the metal sheetpans just before placing the mold on it that it seems to give enough of a buffer that the mold fully releases. Don't ask me why that's working so well but it has thus far!
What's the best way to pre heat molds? We haven't tried that approach yet.
The least expensive way (depending on the number of molds you have) is to use a dehydrator, which will also make sure your molds are perfectly dry. Believe it or not, Cabela's (the outdoor gear store) offers some good-sized ones that are remarkably inexpensive. Set the temperature as close as you can to the working temperature of the chocolate as Jim mentions.
Another option is a used proofing cabinet - just make sure that you don't hook up the water. You can usually find used proofing cabinets in a local restaurant equipment supply house that deals in used equipment.
I would also say you can make your own with an old fridge, or even a cabinet/box/etc. Put a lamp or other small heat source inside. Get yourself an STC-1000 to control the temperature. There are lots of people using these for beer making, etc. Google it and you'll find how-tos for using temperature controllers. It's like a 20$ device :D
Do people ever use proofing cabinets to set their chocolate? Right now we use a walk in fridge but would be curious if a proofing cabinet would do the same thing....
Hi Clay -
I'm curious as to the reasoning behind warming the moulds. I understand that in this case Russ was having trouble with sticking, but are there other reasons to pre-warm, like superior shine or quicker release time? I have never pre-warmed my moulds and have not had problems, but some of my moulds have a better shine than others, even when using the same chocolate (i.e. it's unlikely that some chocolate is in better temper than another) and identical moulds.
If you do recommend pre-warming as a matter of practice, would a heat gun also do the trick?
Read here (second bullet point) http://www.thechocolatelife.com/xn/detail/1978963:Comment:204165
As to the "how" ... Put it under a lamp? Hair dryer? I use a dish drier, thanks to having the good fortune to live in a country where they're so common I've never paid for one haha. Just be careful not to overheat, since you might warp the mold. Nevermind what it'll do to your tempered chocolate ;-)