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Cooling chocolate
October 12, 2006
6:46 pm
jupaka
Member
Forum Posts: 5
Member Since:
September 27, 2006
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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

October 12, 2006
8:33 pm
seneca
USA
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Forum Posts: 208
Member Since:
May 22, 2005
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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.proboards…..=finishing

http://bittersweetcafe.blogspot.com

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
October 26, 2006
4:30 am
gerrypez
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Forum Posts: 20
Member Since:
October 24, 2005
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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_…..ooling.htm

October 26, 2006
8:59 am
aguynamedrobert
California, USA
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Forum Posts: 256
Member Since:
July 5, 2006
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Some Chocolate Guy http://www.chocolateguild.com