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Chocolates with that backroom finish

Confections Chocolate

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67 replies to this topic

#61 pastrygirl

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Posted 27 March 2014 - 03:21 PM

Inspired by Enric Rovira! Charge extra!

http://www.gastronom...ml#.UzSkGl7Y2H0
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#62 pastrygirl

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Posted 02 September 2014 - 06:12 PM

Not a huge disaster, but pretty annoying.  I made some bars today, Felchlin Arriba 72% with bits of candied orange zest.  Almost half of them cracked along the indents in the mold.  I've had this happen before, with a different dark chocolate and a different inclusion.  I like my inclusions in the middle of the bar rather than just sprinkled on the bottom, but that sure wasn't working in my favor today :angry: Any tips for better luck with this?

orange.jpg cracked .jpg


Edited by pastrygirl, 02 September 2014 - 06:13 PM.


#63 Kerry Beal

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Posted 02 September 2014 - 06:57 PM

Not a huge disaster, but pretty annoying.  I made some bars today, Felchlin Arriba 72% with bits of candied orange zest.  Almost half of them cracked along the indents in the mold.  I've had this happen before, with a different dark chocolate and a different inclusion.  I like my inclusions in the middle of the bar rather than just sprinkled on the bottom, but that sure wasn't working in my favor today :angry: Any tips for better luck with this?

attachicon.giforange.jpg attachicon.gifcracked .jpg

I'm finding it hard to see for sure - but are you under filling the molds?  If so I wonder if filling more would mitigate the problem.  



#64 pastrygirl

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Posted 02 September 2014 - 07:41 PM

I'm finding it hard to see for sure - but are you under filling the molds?  If so I wonder if filling more would mitigate the problem.  

 

Kerry, I filled them, dumped 1/2 or 2/3 out (trying to leave a decent base layer), sprinkled with candied zest, let set, then added more chocolate to fill the mold and encase the bits, then a final beauty coat - the molds end up completely full, but they are small, only about 1/4" deep. Finished bars weigh around 35g.  I refrigerated them 10-20 minutes until they released from the molds.  I might just need to be more careful about keeping the bits away from the weak parts of the mold.  Or did I chill them too long and make them brittle? 


Edited by pastrygirl, 02 September 2014 - 07:46 PM.


#65 Kerry Beal

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Posted 03 September 2014 - 02:03 PM

Maybe a bit of both?  I'd certainly try to keep the inclusions away from the thin parts.



#66 teonzo

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Posted 03 September 2014 - 03:10 PM

I suppose it's a problem of too high tension between the 2 thin layers of chocolate, combined to the refrigeration. If you let set the first layer then the second layer will get attached to it while fluid, expecially with inclusions such in this case, then during cristallization it will shrink, creating a tension of the first layer (already set) and making it crack. I would suggest to pour the second layer when the first one just started to cristallize (same viscosity as when you close easter eggs or when you score chocolate plaques with a knife) and to avoid refrigeration (quick cristallization = more tension).

 

 

 

Teo


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#67 pastrygirl

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Posted 03 September 2014 - 05:39 PM

Thanks, Teo, that sounds like good advice.  Luckily it is getting cooler so the chocolate will be happier setting at room temp, and I'll try not letting the first layer set fully.  I can use the cracked bars for samples at an event next month, so all is not lost.



#68 pastrygirl

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Posted 01 October 2014 - 08:08 PM

Thought I'd update on the bars.  I made all three of my bars with inclusions today - Dulcey with almonds, 72% with candied orange, and layers of both of those chocolates with cocoa nibs.  For the almond and orange bars, i did not let the first layer set, instead filled, dumped, added bits, filled and leveled.  the inclusions seemed to stay in the middle well enough, and i only lost one bar in unmolding out of 96 total.  With the two layer bar, I did let the white layer set first, as I had to re-temper the dark.  They held together fine for wrapping, but I suspect the layers will still try to separate on any that I cut into samples at an event this weekend.  Though as long as they get to the buyer in one piece I don't care what the samples look like.

 

Back at Easter I was making some pretty deep bunnies with whole hazelnut or rice krispies inclusions.  Both of those are hollow and tend to float, so I somehow assumed that all inclusions needed to be glued down.  Not letting the first layer set went a lot faster and worked better, so I'll be doing it that way from now on!


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