Acetate and Chocolate

[Truc]

Hi everyone, I was trying to make some chocolate plaques/cut outs from tempered chocolate and acetate to get t hat really shiny underside. However when it came out, it was only bits and pieces that were shiny and the rest dull. Could it be my temper? it came off the acetate easily enough. OR could it be the acetate? I was using and overhead projector type acetate and also the acetate you use to line cake rings, both with the same result.

[chefpeon]

Was the part of the chocolate that was dull actually touching the acetate, or had it "bubbled" up and created an air pocket between the surface of the chocolate and the acetate? If this is NOT the case, then it was probably your temper.

[John DePaula]

Sounds like it was your temper. Be sure that you stir well, without incorporating bubbles if possible, so that you evenly distribute the beta crystals.

Could also be the temperature of your room. If it takes too long to set, the chocolate can actually go out of temper.

Unless your overhead projector acetate is marked "food safe" you should NOT use it for anything that will be eaten.

(This goes for "cosmetic grade" cocoa butter, too. )