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
"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…"
"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…"
"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…"
"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,…"
"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…"
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