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

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
Forum Posts: 208
Member Since:
May 22, 2005

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

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.


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