I just made a batch of chocolates that taste great, but have bloom. I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates. I have had similiar problems before.
Does anybody have a suggestion for how to clean the molds really well by hand (I don't have a dishwasher), or is there a good cleaning solution to use?
being absent for a while..busy re-locating my factory.
We buy SH directly from a chemical factory in liquid for (40% concentration), the crystals are just 100% pure so you need to be careful with the amount used and take enormous precautions while handling it!
We fill our sink with hot water and add SH, we soak for a while the molds and then rinse in hot water while gently scrubbing. Our results are not yet 100% but we are happy with it so far.
We are going to test a higher solution (till water turn pink as per Brad instruction)
Definitely is a matter of creating a "recipe":
X % SH @X% concentration for X amount of Liter of Hot water...
Let's see who can crack this mystery of cleaning!!!
I once had difficulty getting my molds clean. However I bought a standard Bosch dishwasher which has a disinfectant cycle that gets hotter than most dishwashers. I believe that the heat factor is important for the complete elimination of the cocoa butter. I use Cascade Advanced Power liquid and voila... clean molds. Immediately when washing and rinsing are finished I hand dry them with a soft cotton cloth which both dries them and polishes them. The results are fantastic! I use primarily molds with smooth shapes and get excellent shine.