Seventy% - Topic: Cooling chocolate

aguynamedrobert on Cooling chocolate

Thu, 26 Oct 2006 08:59:12 +0000

Try This....
http://www.hilliardschocolate.com/pages/cfEquipment_CoolingCabinet.cfm

Hope this helps,
Robert
http://www.chocolateguild.com

gerrypez on Cooling chocolate

Thu, 26 Oct 2006 04:30:09 +0000

To cool chocolate, you want to cycle the chocolate from 89F to 65F and back to room temperature; over a 20-30 minute period, in a low humidity environment. Don't use a refrigerator or freezer, as moisture will condense in this environment. An air conditioner is perfect for this, beccuase it will blow 60F air, the blowing helps cool, and also an air conditioner is also a de-humidifier and takes moisture out of the air.

Here is a simple cooling tunnel the girls are using at Yummy Dummy Chocolate Company. It works great.

http://www.yummy-dummy.com/pr_cooling.htm

seneca on Cooling chocolate

Thu, 12 Oct 2006 20:33:56 +0000

For what it's worth, I've actually found a refrigerator to be a pretty good solution, although you certainly don't want to leave your chocolate there for too long :-) Check this link for a whole list of discussions on home chocolate finishing:
http://chocolatetalk.proboards56.com/index.cgi?board=finishing

http://bittersweetcafe.blogspot.com

jupaka on Cooling chocolate

Thu, 12 Oct 2006 18:46:20 +0000

I wondering if someone can help me, what is the best cooling method for chocolate moulds. The cooling tunels too big & too expensive for me, refrigerator's and freezer's leaves condensation on the chocolate. What is best way to cool chocolate moulds in small quantity?
Thanks a lot!
p.s. sorry for my english