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Last Hope! Help!

Last Hope! Help!
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6:49 pm
March 5, 2007

jupaka
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posts 5

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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
http://picasaweb.google.com/sokolado
What is the problem with chocolates bar surface.
Please Help!
Thank You.

1:37 am
March 6, 2007

dvdman
Member

posts 27

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The chocolate is not tempered correctly.

11:45 am
March 6, 2007

Sebastian
Member

posts 430

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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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