http://www.seventypercent.com/forum/techniques/last-hope-help/ Simple:Press Version 4.5.0 http://www.seventypercent.com/forum/techniques/last-hope-help/#p9722 Techniques http://www.seventypercent.com/forum/techniques/last-hope-help/#p9722 Actually, from what it looks like, you've got ok temper (although it's very hard to trouble shoot over the internet from a photo..). What it appears to be to me is a thermal 'ringing' caused by differences in the temperature of your chocolate itself, as well as with the mould. Try this: after your last temperature increase step in the tempering process, let the chocolate sit for 5 minutes, stirring it occasionally, prior to moulding. Also, warm your mould up slightly, say so that it's temperature is between 80-85F. Don't go higher than that, or you will detemper the surface of your chocolate...

]]> Tue, 06 Mar 2007 11:45:45 +0000 http://www.seventypercent.com/forum/techniques/last-hope-help/#p9721 Techniques http://www.seventypercent.com/forum/techniques/last-hope-help/#p9721 The chocolate is not tempered correctly.

]]> Tue, 06 Mar 2007 01:37:27 +0000 http://www.seventypercent.com/forum/techniques/last-hope-help/#p1115 Techniques http://www.seventypercent.com/forum/techniques/last-hope-help/#p1115 Hello All,
Four month's I'm trying make a chocolate bar, and with Your's valuable advises I'd made a big progress, but one big problem pushing me hopeless. This is a link with chocolate bar photo
http://picasaweb.google.com/sokolado
What is the problem with chocolates bar surface.
Please Help!
Thank You.

]]> Mon, 05 Mar 2007 18:49:06 +0000