Wicked Bonbon

I use magnetic molds, yes. They are about 75 degrees when I use them, via my heat temp gun. My room is about 76 degrees, humidity less than 65%. I use El Rey 74% at about 88 degrees. I fill the molds and let the chocolate sit in the cavities only long enough to clean the sides of the mold and then I dump the chocolate out. I leave them cavity side up (not upside down) the entire cooling process as I have found when I leave them upside down for any period of time they bloom in the corners. I let them set overnight. I fill with ganache the next day and let sit overnight then bottom, refrigerate for ten minutes, pop the back off and peel the plastic off. It is only the edges that are problematic.

I continue to have trouble with the edges of the transfer sheets I use. My room temp is about 76, molds the same, low humidity, chocolate 88 degrees. I do not hit with a heat gun but pour the chocolate in and let it sit in the molds while cleaning off the outside of the mold, then dump. I do not turn over to rest instead allow them to set-up while sitting upright and in the open, no refrigeration. I use El Rey Apamate 74%. These are not as bad as they can and have been. I have had several conversations with Paul at Chef Rubber about it but I still am having trouble. Any insight?

I have a Perfect Air -2 and enrobing line and my enrobing line suddenly won't work. My belt and continuous switches are on, dials both set to 40, machines and motor are plugged in. Any thoughts out there? I have only used the line a couple of times, mainly a molder. I appreciate any help.

Coconut filling: I mould in El Rey 74%. Fat bloom isn't the issue, it's that I can't get a consistent seal between the botton and the cup because the filling melts so fast. I think my 50-50% mix is going to have to change. I have the books you speak of, but both of these lovely gentlemen (Notter too) change their recommendations/ratios a fair amount depending so it's hard to determine if something will or won't work. I think my best option is to try a 70-30% and see how that work. Cardamom ganache will last only about 14 days where as all of my other ganach centers last ~6 weeks depending on storage. I am a provisional user so this may be my last post until May 10th. Thanks for everyone's help, I hope I can respond sooner rather than later.

Hello, I'm relatively new here. I read a lot, but this is my first post. I have two questions for the group: 1. I currently have a coconut cream center I make consisting of 1/2 white chocolate (El Rey Icoa) and 1/2 coconut oil, that's it. I melt them together and stir until thick, then mold it. I have had a very difficult time capping the mold without the filling melting and breaking the seal. I am considering cutting the coconut oil with cocobutter since the melting point is roughly 20 degrees higher. I'd just like some feedback and advice from anyone that has had experience with this type of issue. Or from anyone that has a good guess really. 2. I have a ganache recipe using cream, instant coffee and cardamom that always goes off faster than my others even though nothing is different regarding ratios and production processes. I had a conversation with a pastry chef I know who said that cardamom and cream don't play well with one other for more than a short while. I use invert sugar to stabalize and extend shelf life, but it hasn't mattered. I'm heartbroken because I love this ganache and it's one of my clientels favorites and most requested. Any insight? Thanks in advance. Shelley