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September 27, 2006
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
What is the problem with chocolates bar surface.
July 7, 2005
September 30, 2004
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…