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  1. remembering that UV is only going to surface sterilise, the bulk of a ganache that contains any microbes is either already sealed in the chocolate or just ... below the surface of the ganache when you're irradiating, I'm not sure how useful UV irradiation will be.
  2. you're getting fat migration because the chocolate is physically squeezing the filling as it sets and contracts, forcing the fat out. If you can't change your formulation, you could try adding something like a layer of crushed peanuts to the outside of the ball, then dip. The nuts will provide a layer that can be squeezed a bit (because there's air in between all the nuts) and you shouldn't see the fat come out. It should also help with your base too (in theory).
  3. I saw this technique as well. How do you get rid of the water??
  4. if you're looking at an EZtemper, you could just get that and melting tanks. The EZtemper will take care of your tempering and you won't need a machine for it. if you don't mind me asking, what's the reason behind only lindt? Prefer the taste? Price / availability? IMHO there's a lot of better couverture than lindt out there, but if it meets your needs then no worries
  5. hah, I hear you. I have burns on my bench, my floor, other electrical cords, my self... come to think of it, maybe I shouldn't be using one
  6. The pedant scientist in me needs to point out that the symbol that's been used there in the bottom left cell is > which is "greater than". They mean < (less than). Obviously.
  7. releasing is dictated by the contraction of the chocolate, so you need to look at either the temper of the chocolate, because if it's not properly tempered it won't contract fully, or the thickness of the shell, if it's too thin it doesn't have the "strength" to contract away from the surface. If you feel the temper was fine, putting it into the freezer for 20 minutes should help it out.
  8. to prevent it from happening, you probably need to mold, fill and cap before the shell has contracted away from the mold. This can lead to cracking if the shell and base contract at different rates or shelf life issues if the filling needed to evaporate some moisture off. If you have an Eztemper, this would help because your filling will crystallise faster and therefore be ready to cap faster
  9. I'm another "don't bother to heat your moulds" vote.
  10. guitar sheet is exactly what I meant to write when I put acetate in there 🙄
  11. I personally wouldn't be able to get shells that thin with overcrystallised chocolate, it's like sludge
  12. the big automatic tempering machines like a Selmi hold the chocolate in the tank at 45C (or whatever you set it at). The chocolate that comes out the spout has been cooled to 32C (or whatever you set it to) and it's perfectly tempered (or should be). But once it's back in the big tank, it's back up to 45C and uncrystallised. So you can *get* tempered chocolate whenever you need it, but it's not held in temper all the time.
  13. measuring the "tempering quality" of the chocolate is as simple as sticking a spatula in and testing the temper. If you mean, are they monitoring the level of crystallisation, no, I don't believe so. it's done by knowledge of how the cocoa butter crystallises, using temperature and movement to generate the correct crystals. that being said I don't actually have one so I could be completely wrong
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