"Thank you for sharing that. We have been making chocolates in Oregon and I know on the rainy days when the humidity is high we have better success when we put our dipped chocolates
Directly in the freezer for just five minutes or so. They are…"
"Wow...it's been a long time since I've been on this forum. I've since found out that you need to cool the chocolates a lot faster. This will reduce the blooming. It explains why pre-cooling the molds…"
I have had similar problems when moulding my chocolates. Although my problems seams to be with the surface of the chocolate. I am using the chocovision 3Z tempering machine, the chocolate is well tempered but once it…"
> What do you mean by recovery rate?
Sorry, should have explained in more detail. Cocoa liquor is about 50% fat, so "recovery rate" refers to the fraction of that 50% that the extraction technique can get out of the liquor.…"
Thanks for the quick reply. It's clearer now.
Your answer leads me to a few other questions, though?
What do you mean by recovery rate?
The idea of deodorizing is relatively new to me. What's so bad in the cocoa butter that…"
> someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???)
Yes it is possible. It is just less efficient (slower and lower recovery rate) the cooler the liquor is. I have pressed…"