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kimmiq

Chocolate capping issues

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Hi all, hope your holiday season is going well!!  Any idea why sometimes the defect on the bottom happens?  The one on the top came out of the same batch. Thanks in advance!

053C3632-19BF-40BC-9FB7-407505504316.jpeg

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I really can't see what's going on here. The image is extremely low in resolution. Did it sunk in? 

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Darn!  Sorry, made it smaller to fit forum

 standards. This should be more clear. 

A140239A-E571-43FA-B3F1-73864649F62C.jpeg

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It is a faint whiter line along the edge and what looks like a crack where the edge of the shell and cap meet. 

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Ah - so this brings us to the discussion of how you make your bases - on their sides or bellies. Does anyone have a link to our previous discussion of this subject?Does anyone have a link to our previous discussion of this subject?

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10 hours ago, Kerry Beal said:

Ah - so this brings us to the discussion of how you make your bases - on their sides or bellies. Does anyone have a link to our previous discussion of this subject?Does anyone have a link to our previous discussion of this subject?

Interesting!!  Yes, I’d love to read this discussion. Kerry, I just want to take a moment to thank you for being so generous with your wisdom. I’m pretty sure you’ve weighed in on every question I’ve posted in this forum. 

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1 hour ago, Kerry Beal said:

I found it! Who could have known it was so long ago - would have sworn it was last month!

 

Here you go

 

 

good grief, three years ago that thread started? No wonder I couldn't find it 🤣


Edited by keychris (log)
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Heat the mold always 2-4 degree C less than the working temperature!

vibrate it manually very well! place in the fridge for 30 min minimum

Note: when you temper chocolate its ideal to seed with cocoa butter.

 

let us know how it went!


Chocolate & Pastry Instructor

Chocolate Author

www.cocoachocolateganache.com

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