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Heather Johnston
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Solid chocolates versus filled bonbons - trouble with setting up properly
Started this discussion. Last reply by Heather Johnston Mar 10. 3 Replies 0 Likes
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
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Heather Johnston replied to Heather Johnston's discussion Solid chocolates versus filled bonbons - trouble with setting up properly
Kerry replied to Heather Johnston's discussion Solid chocolates versus filled bonbons - trouble with setting up properly"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…"
Daniel Herskovic replied to Heather Johnston's discussion Solid chocolates versus filled bonbons - trouble with setting up properly"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…"
Heather Johnston posted a discussionSolid chocolates versus filled bonbons - trouble with setting up properly
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
Heather Johnston replied to margaret's discussion Help with blank transfer sheets for printing on chocolate"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…"
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- realizing that a person can actually make them themselves!
- My favorite chocolate is:
- Caillebaut dark
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