I'm looking for any insight or help on a problem I'm having getting solid chocolates to set up properly. I'm using properly tempered dark chocolate, room temp of 70 deg F. I filled two molds, and…Continue
"I had a health inspection in Chicago last year, and when the inspector asked me how I sanitize my molds (I don't; I never use water or cleaners), I showed her photocopies of instructions on mold care from 3 companies and 3 textbooks that all…"
It's Heather, from Veruca. I went through the same question when I built out my place, and found it was easiest to call/visit the Food Protection Division (312-746-8046) and ask directly. They told me that I needed one because I use…"
"Great question. I have an ongoing list:
- better located HVAC vents for even flow and avoiding drafts near crucial work areas
- counter height or ceiling/pull down electrical outlets
- great lighting for decorating (I did this right the first time…"
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious."
"Like Daniel says - it's all about the latent heat of crystallization. As chocolate crystallizes it gives off a lot of heat and that can throw the chocolate out of temper. So particularly with solid items as soon as you see the edges…"
"There is still too much heat trapped in the solid chocolate when you cast it. I don't mold solid pieces and tabletts, but I have seen other chocolatiers pop the filled molds into a fridge briefly (with low humidity) to get the heat…"
I'm looking for any insight or help on a problem I'm having getting solid chocolates to set up properly. I'm using properly tempered dark chocolate, room temp of 70 deg F. I filled two molds, and emptied one out as a shell to fill later, and kept one as solid. Left at room temp overnight, and the next morning the shell is set perfectly, and the solid chocolates have white swirls throughout, as if it was not tempered.Thoughts on this and advice on how to avoid this unsightly…See More
"I bought the starch sheets from KopyKake a month ago - the ink prints on to them perfectly, but I've had a ZERO percent success rate at seven attempts transfer on to perfectly tempered chocolate. I've tried the upper temperature range, and…"