Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Sir room temperature is around 30 Degrees. I had to put the cocoa butter bottles in 50 Degrees to melt it.
Should I put the bottle in refrigerator and start the process again?
Update: I tried using Silicon Mould and the cocoa butter stick properly to chocolate. But problem of colour liquidation still persists. Please Check the image.
Sir room temperature is around 30 Degrees. I had to put the cocoa butter bottles in 50 Degrees to melt it.
Should I put the bottle in refrigerator and start the process again?
