I'm having a bit of an issue with colored cocoa butter. I'm splattering it on a chocolate bar mold, letting it set (about 20 minutes), then filling the mold with tempered dark chocolate.
The room is about 72 degrees, humidity is 35%, and I have a fan blowing in the room.
When the bar releases from the mold, some of the cocoa butter stays stuck to the mold. (See attached photo).
I also did a contr…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this