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3 hours ago, Jim D. said:But I don't clean off the mold just for appearance. Leaving the CCB makes it more difficult to seal the chocolates and scrape them so that there isn't a thin--or not so thin-layer of cocoa butter everywhere).
It gets scraped again and more thoroughly when casting the shells.
I'm with Kerry on warmer CB, try 93-95F. Once you've blown cold air through it and it has hit the chocolate mold it'll be a few degrees cooler.
3 hours ago, Jim D. said:But I don't clean off the mold just for appearance. Leaving the CCB makes it more difficult to seal the chocolates and scrape them so that there isn't a thin--or not so thin-layer of cocoa butter everywhere).
It gets scraped again and more thoroughly when casting the shells.
I'm with Kerry on warmer CB, try 93-95F. By the time you've blown cold air through it and it has hit the chocolate mold it'll be a few degrees cooler.
2 hours ago, Jim D. said:But I don't clean off the mold just for appearance. Leaving the CCB makes it more difficult to seal the chocolates and scrape them so that there isn't a thin--or not so thin-layer of cocoa butter everywhere).
It gets scraped again and more thoroughly when casting the shells.
I'm with Kerry on warmer CB, try 93-95F
