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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 Cooling Cabinet - the one for setting chocolate - about 36" wide by 40" tall with slots for 6 trays ($2500).    Help!    I use a counter top tempering machine (Chocovision Revolation)X3210    I am pouring 3 oz bars.   (rectangle shapped from Tomric - custom design)

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Comment by Jackie Jones on June 29, 2011 at 1:33pm
Thank you for your comments.  I"ll try stirring the chocolate more.  It only happens with the larger molds.  Interesting doing a conversion on a frig...   Can't wait for the hot summer to ease up a bit here in NC.  We are considering building an outdoor kitchen with more temperature controls rather than trying to cool the entire downstairs to a low temp for pouring chocolate.  Any suggestions?  No shop that I have to run, but chocolates go into commissioned shops which is working for me.
Comment by Dave Elliott on June 29, 2011 at 1:17pm

Temperature is uneven within the chocolate mass in a Chocovision or similar machine.  It helps to stir the chocolate well before pouring - this can resolve the swirls.  I would also let 3oz bars cool longer in the fridge, up to 30m.

IMO, a 70F 49rH should be more than adequate to achieve proper temper.

Comment by antonino allegra on June 26, 2011 at 6:01am


you could use a counter fridge (like the ones from a bar/restaurant) modified in the gas pressure.

I have bought one at an auction ($350) and a fridge technician did the modification.

It now runs @ 16C and although is not perfect (like a specially design choc. cabinet) it does work and it is perfect for my budget.  

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