Jackie Jones's Blog (2)

With 98 degree temps, and humidity levels up to 90% outside, I am have difficulties pouring chocolates.

With the AC running at 65 & dehumidifier running - I can only obtain a 70 degree temp & 49% humidity level.  When I pour my chocolates, I set them in the frig for 10 min & pop out and let sit on the counter for about 15 minutes before removing from the molds.  Having major issues with larger bars - swirly light areas.  Would this situation be resolved with a Hilliard…

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Does anyone have any outstanding "fillings" for Easter Eggs.   I am in my first 2 years of this chocolate business, & finally have the pouring of the eggs down -  Molds that I can fill.  Now to find "tested" cream fillings.  My customer wants a cream filling like the Cadbury Eggs - I think it is close to butter cream.  Then I am also working on a peanut butter filling.