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Tien Chiu's Discussions

Problems with chocolate molds

Started this discussion. Last reply by Mark Hare Nov 23, 2010. 7 Replies

using ganache cutters

Started this discussion. Last reply by Tien Chiu Nov 18, 2009. 3 Replies

 

Tien Chiu's Page

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Tien Chiu joined Clay Gordon's group
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Sculpting with Chocolate

This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
Jun 20
Tien Chiu posted a discussion

Two-color chocolate transfer sheet problems

I'm having trouble with some two-color transfer sheets I had custom printed. In the past, I've used single-color custom transfer sheets from the same manufacturer without problems, but for some reason the second color in the two-color sheets is not adhering properly (see photo at bottom).The transfer sheets are printed with vegetable fats (not cocoa butter). The gold "outline" is actually a solid gold shape with the red printed on top. I'm dipping my room-temperature centers in tempered…See More
Oct 7, 2013
Tien Chiu replied to Josh Mohagen's discussion Molds in the group Classifieds - For Sale or Wanted
"How many do you need and what shape/size are you looking for?"
Sep 10, 2013
Tien Chiu joined Clay Gordon's group
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Classifieds - For Sale or Wanted

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
Sep 10, 2013
Mark Hare replied to Tien Chiu's discussion Problems with chocolate molds
"Tien, you might also want to have a fan blow room temp air across the molds to help them cool off. I have found this to be a great help in getting the molds to set and release properly."
Nov 23, 2010
Tien Chiu replied to Tien Chiu's discussion Problems with chocolate molds
"Thanks Ruth and Nat! I got the humidity in my working area down to 52% and tried again. Between Ruth's hint to increase the working temperature and Nat's to lower the humidity, the molds came out perfect and the chocolate stayed fluid…"
Nov 21, 2010
Ruth Atkinson Kendrick replied to Tien Chiu's discussion Problems with chocolate molds
"You may be getting over-crystallization of the chocolate. After about 10 minutes of you working, raised the temperature on the machine 2 degrees. This will keep the chocolate from thickening too much. Good luck."
Nov 21, 2010
Tien Chiu replied to Tien Chiu's discussion Problems with chocolate molds
"Thanks! I'll look into getting a hygrometer and maybe pick up a cheap dehumidifier today. I make my annual batch of chocolates (about 60 lb) over Thanksgiving weekend, so waiting for a better time doesn't really work for me. I live in the…"
Nov 21, 2010
Nat replied to Tien Chiu's discussion Problems with chocolate molds
"Hi Tien, Yes, raining outside with no AC is definitely a problem with both molding and thickening in the temperer. I'd suggest getting a cheap $20 hygrometer online and don't temper if it's ever above 50% humidity if you don't…"
Nov 21, 2010
Tien Chiu replied to Tien Chiu's discussion Problems with chocolate molds
"Hi Nat, Thanks for the references! They were really helpful. I'm using Tomric polycarbonate molds (which I gather might be part of my problem) to cast shells for some bonbons. The molds are at room temperature and being cooled at room…"
Nov 21, 2010
Nat replied to Tien Chiu's discussion Problems with chocolate molds
"Tien, what kind of molds and cooling are you using and what is your humidity? With larger masses of chocolate in molds vs. thin layers in dipped chocolate, large flat areas on the bar can easily have release marks or problems cooling evenly. This…"
Nov 21, 2010
Tien Chiu posted a discussion

Problems with chocolate molds

Hi all,In years past I have been able to use chocolate molds successfully.  This year I am having problems, possibly because I switched tempering methods?  (I was tabling the chocolate on a granite slab, now I'm using a tempering machine.)  The chocolate does not set up correctly.  I have tried it using freshly tempered chocolate, and while the knife-dip test sets correctly, and the chocolates I dipped immediately before AND after casting the molds set up correctly, the mold cavities are full…See More
Nov 20, 2010
Tien Chiu replied to Tien Chiu's discussion using ganache cutters
"Wonderful!! Thanks so much to both of you."
Nov 18, 2009
Kerry replied to Tien Chiu's discussion using ganache cutters
"Like Carol says, bottom first, then cut. You can punch out about 3 centers before turning it upside down to remove the cut…"
Nov 18, 2009
Carol replied to Tien Chiu's discussion using ganache cutters
"Hi, I have those cutters also. I treat the ganache slab the same way as if I were slicing it into squares. Prepare the ganache, bottom it and then cut."
Nov 18, 2009
Tien Chiu posted a discussion

using ganache cutters

Hi all,I just got a set of ganache cutters, but am wondering - do you bottom them before or after cutting the shape? And if you do it after cutting, how do you apply the chocolate? I was thinking of a small pastry brush, but can it be done with an icing spatula?Any other tips for working with ganache cutters?See More
Nov 18, 2009

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Dark
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My favorite chocolate is:
Valrhona

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