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Techniques

Cooling chocolate

Cooling chocolate
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6:46 pm
October 12, 2006

jupaka
Member

posts 5

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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

8:33 pm
October 12, 2006

seneca

USA
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posts 208

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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.proboards56.com/index.cgi?board=finishing

http://bittersweetcafe.blogspot.com

http://bittersweetcafe.blogspot.com

http://www.bittersweetcafe.com

4:30 am
October 26, 2006

gerrypez
Member

posts 20

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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_cooling.htm

8:59 am
October 26, 2006

aguynamedrobert

California, USA
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posts 256

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Some Chocolate Guy

http://www.chocolateguild.com
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