Comments on: Avoid Mistakes While Tempering Chocolate http://www.chocolateuniversityonline.com/blog/avoid-mistakes-while-tempering-chocolate.html Chocolate University Online Tue, 31 Jan 2012 23:11:21 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Bryn Kirk http://www.chocolateuniversityonline.com/blog/avoid-mistakes-while-tempering-chocolate.html/comment-page-1#comment-621 Bryn Kirk Wed, 01 Dec 2010 03:43:06 +0000 http://www.chocolateuniversityonline.com/blog/?p=262#comment-621 Could be tiny air bubbles from either too much stirring and trapping air, or the viscosity is too thick for molding (perhaps you are pouring it in too cold). If the problem is air, the best way to get rid of it is to vibrate or shake the air out while in the mold. If it is a flat mold, then tap the bottom on the table and watch the air bubbles rise to the top and break. If it is a shaped mold, like bunny rabbit, then vibrate upside down so chocolate does not spill out and keep going until lots of air bubbles reach the opening and start breaking. OR, it could be the mold is not clean enough. Even a little oil residue from previous molding could leave a mark against the chocolate either as an "oil spot" or the chocolate stuck to the mold at that spot and did not cool at the same rate as the surrounding chocolate. The difference in temperature could leave a "dot". Could be tiny air bubbles from either too much stirring and trapping air, or the viscosity is too thick for molding (perhaps you are pouring it in too cold).

If the problem is air, the best way to get rid of it is to vibrate or shake the air out while in the mold. If it is a flat mold, then tap the bottom on the table and watch the air bubbles rise to the top and break. If it is a shaped mold, like bunny rabbit, then vibrate upside down so chocolate does not spill out and keep going until lots of air bubbles reach the opening and start breaking.

OR, it could be the mold is not clean enough. Even a little oil residue from previous molding could leave a mark against the chocolate either as an “oil spot” or the chocolate stuck to the mold at that spot and did not cool at the same rate as the surrounding chocolate. The difference in temperature could leave a “dot”.

]]> By: Ana http://www.chocolateuniversityonline.com/blog/avoid-mistakes-while-tempering-chocolate.html/comment-page-1#comment-618 Ana Tue, 30 Nov 2010 07:02:58 +0000 http://www.chocolateuniversityonline.com/blog/?p=262#comment-618 I have a not very nice chocolate problem. Sadly this happens to me frequently. The chocolates look nice and shiny after unmolding but an hour later I can see tiny little dots (kind of like tiny water marks), but not bumps in the same chocolate color, no discoloration, it kinda looks like miniature baby rash :(...........I did stir a lot I swear!!!! I'll take all the help I can get. I have a not very nice chocolate problem. Sadly this happens to me frequently. The chocolates look nice and shiny after unmolding but an hour later I can see tiny little dots (kind of like tiny water marks), but not bumps in the same chocolate color, no discoloration, it kinda looks like miniature baby rash :( ………..I did stir a lot I swear!!!! I’ll take all the help I can get.

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