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Well, I have released the chocolate from the molds. Now I wait and see... I've taken two pieces and will leave them out in "room temperature" which is currently 78+F.
Edit: I checked the pieces and they have no snap to them, they are quite soft. I believe the heat to 113F and cool to 89F did not work. I will now temper using the wild crystallization method. I will melt to chocolate up to 113F, seed with tempered chocolate and cool to 80.6 and then reheat to 88-89F and report back.
Well, I have released the chocolate from the molds. Now I wait and see... I've taken two pieces and will leave them out in "room temperature" which is currently 78+F.
