The Chocolate Life

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Jackie Jones's Blog – June 2011 Archive (1)

Pouring Chocolate in the Deep South

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…


Added by Jackie Jones on June 23, 2011 at 11:48am — 3 Comments

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