Cocoa butter sticks to mold

[Nickos]

Pffff getting so frustated.. sometimes my cacao butter sticks to my mould.

 

how the hell is that possible?

i use a airbrush and heat up my cacao butter to 38-stir down to 32-33 and airbrush. 

 

Can somebody help please?

[Nickos]

In my house iT is around 24 degrees at the moment.

[Lisa Shock]

How do you clean the molds?

[Nickos]

Found the solution, 

[pastrygirl]

So he says it’s over-crystalized but tells you to spray cooler?

🤔

[keychris]

CB sticking to the mold could also mean the chocolate you're using was a little cool or not properly pre-crystallised as well.

[pastrygirl]

Also, your room is quite warm.  I prefer around 64-66F, or 18-19C when possible.

[Nickos]

10 hours ago, pastrygirl said:

So he says it’s over-crystalized but tells you to spray cooler?

🤔

No read again, hè says  the fragments like that are from over tempered, “or not tempered and thats where you are”

[Nickos]

10 hours ago, keychris said:

CB sticking to the mold could also mean the chocolate you're using was a little cool or not properly pre-crystallised as well.

Nah  i used my chocolate on 31-32 degrees 

[Kerry Beal]

Try tempering your cocoa butter by heating as you have, cool to 27 or so, then heat back up to 32 or so.