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aidensnd

Mol d'Art Melter, lid on or off for melting?

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Just a quick question. When using the Mol d'Art melters do you leave the lid on or off for an overnight melt? I suppose I'm worried about condensation with the lid on but would prefer to have it on as I don't like the idea of leaving all the choc uncovered all night.

Thanks in advance.

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Lid on. There will be no condensation. Remember, there is no liquid in chocolate...

Chocolate = cocoa solids + cocoa butter (+ maybe vanilla and lecithin!)

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I think there is a miniscule amount of water in chocolate. However there is also some in the air... I guess if it is really dry it would be fine to keep the lid off but if not always do everything to protect your chocolate from moisture in the air. I once left the lid on, and left my chocolate like that for a week and it got moisture and was grainy. So don'tleave it like that even with the lid on and even when it hardens...

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Do you always pour out your chocolate at the end? What do you people do? Leave it in the melter or temperer or pour out and then store? I sometimes do leave it in-I am lazy! I cover it with nylon stretch really well, put the lid on and cover the melter/machine in a garbage bag-tucked in and under. :raz: probably easier to just pour out!!!


Edited by Lior (log)

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Do you always pour out your chocolate at the end? What do you people do? Leave it in the melter or temperer or pour out and then store? I sometimes do leave it in-I am lazy! I cover it with nylon stretch really well, put the lid on and cover the melter/machine in a garbage bag-tucked in and under. :raz: probably easier to just pour out!!!

I've usually poured out what's left. Sometimes into my spare melter bowl.

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I don't pour mine out - lid on and that's it. I've never had any issues. At the end of a holiday I will let the milk chocolate get low and pour it out and use it for making ganache (I find it gets slightly thicker after many, many, uses). I don't do that as often for the dark. I did get grainy chocolate once Ilana but it wasn't in my melter. I melted some in a bowl in the oven on low setting but I left it in too long and it got grainy.

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I use lid on when melting overnight. If your chocolate is at room temperature when you begin, there won't be any condensation.

At the end of the work day, I pour out my remaining chocolate into a spare melter pan lined with parchment and chill. The resulting block of chocolate fits perfectly into the melter next time I need it.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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nice ideas! Perhaps the humidity here is worse. We are having now having hotter weather than ever for this month. At least since 1942! It is t shirt weather. But at least it is dry- Great for chocolate!

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I leave the lid on when melting because I don't want heat escaping. At the end of the day I put the heat up and the lid on and leave!! I might not be back for 2 or 3 days and the chocolate is fine. Just need to stir well and temper properly!

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