"I also have a Chocovision tempering machine & with Clay's suggestion, I stir the chocolate even more before I begin to pour the chocolate. Had the same problem. The machine was not mixing the batch well enough. , room…"
I would suggest that you take the approach of isolating variables and testing them. Chocolate is a very mysterious and challenging medium. First I would temper some chocolate and mold it the same as you always do. If you are…"
"How "deep" are you silicone molds? Getting tempered chocolate to actually stay tempered while curing is a huge problem for most deep molds. I solved this problem with my 1.75" thick mold. Remember, cacao is both endothermic (absorbs…"
"Thank you Derrick! Sorry I don't have a picture yet. I am not using any filling. I think it may be temperature shock so I will try leaving the refrigerator open so it does not get too cold and taking it out as soon as it sets. Cutting the oil…"
"There is a company called Custom Sweets based out of Snowflake, AZ that may be able to help. They make custom molds at a reasonable price. I haven't ordered from them yet but I will be ordering their bulldog candy bar mold (not the 8 pound one)…"
Silicone will not give you the shine that you are looking for. The silicone is fun to work with your creativity however you will not have the shine. on the other hand, the Polycarbonate will give the shine but it quite…"
"Thank you Aldona! I wish I could use polycarbonate molds but I am making my own molds and my designs are very detailed so I have to stick with silicone for its flexibility. You may be right about it being fat bloom ~ I just read the part about sugar…"
"I did some experimenting with a silicone mold I purchased to make carmel centers. I put tempered white chocolate in them twice, no shine either time. So I believe the shine issue has to do with it being a silicone mold. If you use polycarbonate…"
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
"I'm a beginner at the chocolate making, but I'm wondering how you clean your molds? I've read with molds you do not wash them with soap and over time the cocoa butter remains on the mold making the chocolate remove more easily.…"
I would suggest that you take the approach of isolating variables and testing them. Chocolate is a very mysterious and challenging medium. First I would temper some chocolate and mold it the same as you always do. If you are certain that you have good temper then I would test the rate of cooling (cooling times and temps). Place the tempered molded chocolate on your counter (room temp.), some in the refrigerator, and some in the freezer. I know you can get some condensation when re warming the chocolate out of the freezer but you said the humidity is low where you live so shouldn't be that big of a problem. Test multiple samples in each location changing the exposure time for each. Record this information and keep the bars separated. Observe the samples over a couple of days or longer and pick which one best represents what you are looking for. This will hopefully allow you to isolate the actual problem and make the correct adjustments.
I know it was mentioned in earlier responses about shocking the chocolate and causing bloom by setting the chocolate too fast. I would tend to lean the other direction with my experience and say that it is not cooling fast enough and actually un tempering the surface of the chocolate with the latent heat remaining in the chocolate. With hyper cooling you usually get some visual identifiers on the surface of the bars such as cracking or fracture lines. Just my two cents. Happy trouble shooting;)