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Last Hope! Help!
March 5, 2007
6:49 pm
Forum Posts: 5
Member Since:
September 27, 2006

Hello All,
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.
Please Help!
Thank You.

March 6, 2007
1:37 am
Forum Posts: 27
Member Since:
July 7, 2005

The chocolate is not tempered correctly.

March 6, 2007
11:45 am
Forum Posts: 430
Member Since:
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...

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