Hi - first post here but I desperately need some help. We're having a problem with our cocao butter sticking in our molds and cannot figure it out.
The chocolate is in perfect temper prior to filling the molds.
We had an issue with the A/C in our store and it *seems* like this is when the problem started - so we tempered (or retempered) the cocoa butter. Black and white seemed to actually work - made chocolate with them and they came out fine - today, no such luck with any of the other colors. I've attached a pic as well.
So here's what we do:
Decorate the mold with the appropriate design
Let the cocoa butter sit in the mold at room temp, which is about 70 degrees F for 20-30 minutes
Pour in tempered chocolate to make the shell
Let the chocolate sit in the mold at 70 degrees F again for approx 20 minutes
Fill with ganache, wait about 20-30 minutes, seal off the bottom, wait 20 or 30 minutes, refrigerate for about 10-15 minutes and dump.
We're using the "elephant" air compressor with various guns
When the A/C went out - our chocolate was in our humidity-controlled storage unit
Chocolate is E. Guittard and the cocoa butter is Chef Rubber (different collections).
I'm sure that I've left out some details but if anyone can help out, I sure would appreciate it!
Thanks much for your time,