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moulded chocolate wont release after 15-20 min in refrig

Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.
What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded chocolate came out perfect. Should I stick with Rev 2 instructions rather than Valrhona? HELP Please

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Comment by Clay Gordon on June 14, 2012 at 5:14pm

Ralph - In future, technical questions like these should be asked in the discussion forums (Tech Help) - not as a blog post.

Comment by ralph carnesecchi on June 3, 2012 at 8:31am

Problem solved... Had to tinker with Rev 2 tempering machine...instructions were dismal.  Spoke to Mfg rep and he advised not to add seed until temp drops from 120 for dark to 110 and to make sure there is still seed left when it reaches 95 degrees.  Also he advised to put initial chocolate behind baffle and not in front of baffle.  Instructions only said to add seed behind baffle.  He also said to use setting #2 for tempering cycle for temp at 84.   It worked fantastically.

Comment by antonino allegra on June 1, 2012 at 3:42pm

Hi Ralph, 

it could be a million thing! let start first with tempering, if is not 100% it will never work. Same  if there is too much humidity or not cooling the chocolate properly.

Then it could be shelling: too thin, if too thin will not release (standard is about 2 up to 3 mm).

It could be that your tempering is right but the ganache you pour in it is too warm.  

Then it could be the settings of the machine: remember seasonal changes, summer and winter reflect in your tempering. have fun to figure out. best is to post a pics of your results.

if it is going to rain (up to 2 days before) you might find difficulties on tempering, if the place where you temper is too humid will be the same...

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