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Dipping Problem
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MisterPaul
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Forum Posts: 2
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November 23, 2010
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April 1, 2011 - 1:38 pm
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Hi,

Although I'm not new to chocolate work, I have a small bakery and chocolate shop in Granada Spain but recently I  have encountered a problem when dipping in Dark Chocolate, White and Milk are fine, no problem also no problem with my moulded shells.

As the coating crystalizes it turn a pale gray colour, some pieces have streaks. As far as I know I'm tempering OK, temperature Ok, Humidity Ok.

I'm using SICAO Dark 73% from Barry Callebaut. Has anyone out ther any suggestions please.

Thanks Paul

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Dipping Problem | Techniques | Forum