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pastrygirl

pastrygirl

I recently got a refrigerated  display case, and the bonbons look so pretty all lined up, oh boy!  But am having issues with humidity, everything is kind of sticky.  I put my humidity gauge in there and  it hasn't gone below 70% even after adding humidity absorbers.  I also noticed that more droplets are forming on bonbons with less cocoa butter decoration - for example, on this one, the green is still shiny and dry but the plain chocolate is not.  Does this suggest a formulation issue rather than humidity alone, or some combo?  Any ideas/tips?  If water is being drawn through the non-decorated parts of the shell, what can I do beyond way heavier CB decoration?  I can't determine if the 'anti-fog' switch helps or hinders, should less air movement be better or worse for chocolate?
D581AE9B-E3BB-4860-89B3-53E8D6D70C28.thumb.jpeg.c3b2a02ec18f25c35dc8efde92ad1ded.jpeg

 

This does not happen with bonbons kept in my regular fridge in ziplock containers ...

pastrygirl

pastrygirl

I recently got a refrigerated  display case, and the bonbons look so pretty all lined up, oh boy!  But am having issues with humidity, everything is kind of sticky.  I put my humidity gauge in there and  it hasn't gone below 70% even after adding humidity absorbers.  I also noticed that more droplets are forming on bonbons with less cocoa butter decoration - for example, on this one, the green is still shiny and dry but the plain chocolate is not.  Does this suggest a formulation issue rather than humidity alone, or some combo?  Any ideas/tips?  If water is being drawn through the non-decorated parts of the shell, what can I do beyond way heavier CB decoration?  I can't determine if the 'anti-fog' switch helps or hinders, should less air movement be better or worse for chocolate?
D581AE9B-E3BB-4860-89B3-53E8D6D70C28.thumb.jpeg.c3b2a02ec18f25c35dc8efde92ad1ded.jpeg

 

pastrygirl

pastrygirl

I recently got a refrigerated  display case, and the bonbons look so pretty all lined up, oh boy!  But am having issues with humidity, everything is kind of sticky.  I put my humidity gauge in there and  it hasn't gone below 70% even after adding humidity absorbers.  I also noticed that more droplets are forming on bonbons with less cocoa butter decoration - for example, on this one, the green is still shiny and dry but the plain chocolate is not.  Does this suggest a formulation issue rather than humidity alone, or some combo?  Any ideas/tips?  If water is being drawn through the non-decorated parts of the, what can I do beyond way heavier CB decoration? 
D581AE9B-E3BB-4860-89B3-53E8D6D70C28.thumb.jpeg.c3b2a02ec18f25c35dc8efde92ad1ded.jpeg

pastrygirl

pastrygirl

I recently got a refrigerated  display case, and the bonbons look so pretty all lined up, oh boy!  But am having issues with humidity, everything is kind of sticky.  I put my humidity gauge in there and  it hasn't gone below 70% even after adding humidity absorbers.  I also noticed that more droplets are forming on bonbons with less cocoa butter decoration - for example, on this one, the green is still shiny and dry but the plain chocolate is not.  Does this suggest a formulation issue rather than humidity alone, or some combo?  Any ideas/tips?  If water is being drawn through the non-decorated parts of the, what can I do beyond way heavier CB decoration? 

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