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Problem in closing a magnetic (square) mold
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Terrig
Los Angeles, USA
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December 4, 2007 - 9:41 pm
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Hello, I prepered the shells, and they come out nice, shinny and smooth. Than I fill the cavities with ganache. after it sets I briefly warm the mold, close the shelles, put it in the fridge (sometimes in the freezer) until the chocolate seperates from the mold. When I ummold it, the molded chocolates has crecks/excess of chocolate and sometimes shinier strips were the bottom touches the walls of the shell. Can anybody explain what is the problem, and how to correct it? Many thanks, Terri

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Ilana
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December 4, 2007 - 10:00 pm
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Well maybe you should try NOT warming briefly. Also, I would not putin to fridge or freezer- it shocks the chocolate. Cooling should not be with drastic changes in temp. Leave on counter for a good while. If they don;t pop out, put in the fridge for 5 minutes. Also, make sure you shells are not too thin.

Ilana Bar-Hai www.ganache.co.il
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Terrig
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December 5, 2007 - 12:41 am
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Shalom Ilana,

Thanks for your prompt response. Can you explian to me why "not to warm briefly?" this is an advice given by most chocolatiers and it usualy works fine with my other molds. About cooling; It make sense, but only if the room temp. is 59 to 64 degrees f (15 - 18 C), otherwise it will take forever to set(I've tried it before). I already tried to coat the shell with a second layer to thicken the walls, but the problem still exist. Any other thoughts or suggestions? I appreciate any help.

Thank,

Terri

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Ilana
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December 5, 2007 - 8:55 am
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Shalom (!!!) Terri,
I only thought that perhaps you are giving it a too warm of a shot and then the chocolate my get out of temper. Try not warming in order to see if it helps. I work in a room where it is a bit toowarm even now-23 C. What I do is after it sets enough on the counter-10-15 mins, I stand them up on their sides (the moulds) And use a fan to blow on their bottoms (this sounds a bit sexy!!) Sometimes I turn them around so the fans blows on the shell itself also. Once quite cool you can fridge it if necessary. There may be other issues such as humidity, fluctuations of temp on the chocolate before the tempering or under tempering or even over tempering. Keep at it, it will get solved. Also, make sure the ganache isn't too cold or hot! I've gone through these problems believe me!!
Ilana

Ilana Bar-Hai www.ganache.co.il
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Terrig
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December 5, 2007 - 5:38 pm
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Ilana, I'm going to try it right now(avoid the heat), and let you know the results. Thanks

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Terrig
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December 7, 2007 - 7:34 pm
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I've triedsome other molds first without the heating and the results were good!!! I did 1 tray of the square mold and I still have some of the issues - it looks like pieces of the shell remained (stuck) in the mold after un-molding it, and I still have the shinier spots on the walls near the closing (bottom)of the shells. It seems as if I have now fewer cracks though, but 1 tray isn't enough for statistics... Can it be a matter of Tempering?

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Ilana
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December 8, 2007 - 12:23 pm
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Hi! It could be! Make sure:
1. temper is good
2. molds are clean and prewarmed with a hairdryer befor making shells
3. pour in tempered choc. Clean off mold. Knock it so the chocolate settles in well-about a minute or so and then let it drip out oupside down while you scrape off the excess as it drips out and while upside down.
4. Put mold on counter upside down on bars or even a pencil at each corner of mold so that there is airflow underneath
5. When ready pipe in filling which is not cold or warm but about room temp.
6. Let set until a thin membrane forms on ganache.
7. With tempered choc close the shells, knock gently to prevent air bubbles and such. Set on counter. Room should be not more that 20C for perfect results. After the chocoalte has set a bit, place on sides with a fan "blowing bottoms" Watch the choc shrink away from the mould. When it has all shrunk, knock not too hard, with bottoms still facing you. Then cover with a paper or thin sheet of sorts and turn upside down. The chocs shold fall right out. If not put in the fridge for 5 mins and try again.

Make sure that the shells are not too thin-they will stick or crack. Even if you start with thicker shells and then slowly try to get them thinner!!
Good Luck!!

Ilana Bar-Hai www.ganache.co.il
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Terrig
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December 12, 2007 - 8:38 pm
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Hi Ilana,
I followed ALL your suggestions to the letter, and yes, most of the pieces came out just fine, thank you!!! Very few has now the cracks and I can tolerate it, but some still have the shinier stripes on the walls near the bottom, and this still need to be solved. Do you have any thoughts on that issue? It happens only with this specific mold – Square and Magnetic – and with the 70% Callebout. Do you also feel it’s harder to temper 70%, then chocolate containing less cocoa liquor like semi-sweet or milk? Thanks again, I really appreciate your help. Terri

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Ilana
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December 13, 2007 - 6:02 am
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Milk is harder to temper and white also. Dark is the easiest. If these molds are smooth and bigger than the others, then that could be the reason. Shine them up really well. Warm them up and try to be very good about the cooling process as there may be more chocolate. I was advised to "paint" som chocolate on to problematic areas first-a thin layer and then, as it hardens quickly, you only need to wait a short time- mould as usual. Keep at it-it will come right! I also have problems!!Still!

Ilana Bar-Hai www.ganache.co.il
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Terrig
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December 19, 2007 - 5:28 pm
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The mould is bigger then others and square with no details. I clean, Shine & warm before pouring the tempered chocolate. After I create the shells, I check some of them (before depositing the ganache), and they are fine with no cracks or shiney spots. After closing, I cool it properly until it seperates. When unmolding, the shiney stripes are there, on some of them... I didn't paint the sqare mold yet. I paint some other moulds that has details, it takes too long, and I tried to avoid it, but I'll try painting as last resort. Thanks again!!

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Ilana
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December 19, 2007 - 6:44 pm
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It could be the ganache causing the change. Migration of sugar or fat from the ganache or too warm ganache causing the migration of fat to the chocolate's surface. Wait a whole day and on the following day pipe the ganache into the shells. And remember the dhells must not be too thin. Either paint or do a double layer.

Ilana Bar-Hai www.ganache.co.il
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cosmocat38
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June 3, 2008 - 4:55 pm
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I was always told not to close the shells until 12-24 hours later (because of the chance of bacteria??) Anyone else here of this issue??
Diane

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Problem in closing a magnetic (square) mold | Techniques | Forum