I'm still a newbie at chocolatiering and I need some help, and feedback. Right now I'm just doing some experimenting. I have a REV2 and the Chocovision vibrating table. I'll temper the chocolate fine, pour it into the mold, then vibrate for about 30 seconds. I'll then set the chocolate (right now using a fridge or freezer). No matter what I try I still get bubbles.
I tried the following:
1. heated up the mold before pouring chocolate
2. poured a thinner layer of chocoalate, then vibrate, then poured rest of mold.
What do you do to solve the bubble problem?
Should I try increasing the temp of the chocolate to make it thinner?
I plan on producing a lot of chocolate, so I'd like to avoid painting the details into each mold.
How do you solve bubbles?
What techniques do you use?
Does the type of chocolate make a difference (I'm using Guittard)
Any help would be greatly appreciated
I cannot help you with the bubbles, having been often plagued by them myself, but I can offer some small consolation.
In Chantal Coady's book The Chocolate Companion, a "showcase of the world's best chocolates," there are photos of some of the great chocolatiers' dipped, rolled, and molded offerings, many of which proudly sport air bubbles and holes. Perpetrators include Baixas of Barcelona, Charbonnel Et Walker of London, Dudle of Switzerland, Mary of Brussels (she's got some of the biggest bubbles!), Puyricard of France, and America's own Richard Donnelly.
You are apparently in good worldwide company.
Try using a less viscous chocolate. Guittard makes a variety of chocolates with very different viscousities.
There are many, many reasons why you will get bubbles. The key is really looking at EVERY step in your process and analyzing what chocolate you are using.
You can get bubbles by:
* using the wrong type of chocolate for the application. Try using a thinner chocolate or one with more cocoa butter
* overworking the chocolate, or tempering it too many times
* not needling the chocolate as you pour (needling is pouring from a high enough point so that the stream forms a thin needle and elongates the bubbles until they pop)
* pouring your chocolate when it is too cold
* pouring your chocolate when it is over crystallized
* using a mold that has finer details then the viscosity of your chocolate allows for (the chocolate is not thin enough to flow into the holes properly)
* not vibrating your mold soon enough (chocolate can start to set preventing the bubbles from popping)
* over-stirring your chocolate
* using improper stirring techniques (your stirring should never add air into the chocolate)
* using improper equipment
* using the right equipment incorrectly (I see lots of chocolatiers use an immersion blender incorrectly thus adding tons of bubbles to the bowl)
Bubbles are an issue that you need to address and eliminate rather than make excuses for having them. They are not only unsightly (thus demanding a lower price value for your work), they also trap bacteria (from the air) in your product. Although they will not usually make anyone sick in low water activity products like solid bars, the bacteria stored in bubbles will shorten your shelf life and cause your flavors to change unfavorably. For truffles with liquid or wet centers, it facilitates harmful bacteria to grow very quickly, which CAN make people sick! Bubbles also cause weak wall issues allowing for your shell to crack open easier. Basically, if you care about making the best product possible, solve your bubble issues. It is one of the cheapest and easiest ways to improve your end product too :-D
Karen, thank you for the new ideas! I hadn't heard of several of these strategies.
Thank you very much!!!!!
Thanks for the info Karen and Ruth! Definitely educational! I'll play around more and see what happens.
great help, Karen!
seeking info on the proper way to use the immersion blender
I don't think it has any affect on bubble formation, but high humidity can make the chocolate thicker making the bubbles harder to remove.