"Hi, Anissa. I did my research on Amazon and based on the mixed reviews, decided to go with Chocovision Revolation X3210X - and love it. I've only made 3 lbs. of chocolate each time and they turned out beautifully. It does all the tempering work…"
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Beth L. Evard
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Stuck Chocolate In Mold
Started this discussion. Last reply by Beth L. Evard May 3, 2012. 6 Replies 0 Likes
Yesterday, made my second batch of chocolate molds using three pounds of dark chocolate. All the pieces came out of the molds perfectly, except for one peice. Even after staying in the refrigerator…Continue
Tags: stuck in mold
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Beth L. Evard replied to Anissa Talbi's discussion Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)Beth L. Evard replied to Beth L. Evard's discussion Stuck Chocolate In Mold"Mark, will a coca butter spray before molding work or is that overkill? Thanks."
James Feldman replied to Beth L. Evard's discussion Stuck Chocolate In Mold"If the mold was dirty, or you did not remove all of the air bubbles sometimes the chocolate simply sticks.
Also how did you temper the chocolate. If you did not mix the chocolate sometimes the tempering does not remain stable and will stick to the…"
Mark Heim replied to Beth L. Evard's discussion Stuck Chocolate In Mold"The moulds should be just below the temperature of your tempered chocolate. If too cold it will crystallize in less stable forms. You can get the same thing if cooled too quickly. Skin temperatures are about 92F, making it hard to…"
Beth L. Evard replied to Beth L. Evard's discussion Stuck Chocolate In Mold"Thanks, Mark. I used a tempering machine and all but that one piece came out easily. My guess is that that individual impression might have gotten warm from the way I was holding it as I filled all the other individual impressions. Next time,…"
Mark Nolan replied to Beth L. Evard's discussion Stuck Chocolate In Mold"Sounds to me like it could have been one of a few things,
1) Has the chocolate been stirred sufficiently, if not there could be a spot of warm untempered chocolate which wouldn't release from the mould.
2) Is the mould…"
Beth L. Evard posted a discussionStuck Chocolate In Mold
Yesterday, made my second batch of chocolate molds using three pounds of dark chocolate. All the pieces came out of the molds perfectly, except for one peice. Even after staying in the refrigerator overnight, it remained stuck in the Belgium-made mold. Could someone give me an idea of what might have caused this, and how to prevent it in the future. Thank you so much, Beth.See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Eating chocolates that I've just made.
- My favorite chocolate is:
- Dark with nuts
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