Where have I gone wrong?
I heated the chocolate up to about 110F, cooled it down with seed, stirring all the time. There was plenty of seed remaining by the end of this, which I took as a good sign, knowing I didn't blow away all my type 5 seed crystals.
I then kept it at around 87F to 89F for a while, taking it on and off bain marie.
Poured some of it into a cavity, smacked it while upside down a few times, scraped excess off, and placed the mold upside down in a room with an ambient temperature in the mid 60s F.
I put another mold in the fridge and another one in the freezer. Each of these molds are being used for the first time.
The only one that pulled away was the one in the freezer. The one in the fridge needed coaxing with my finger and the one in the room, left alone for an hour plus, needed coaxing to semi release, then needed time in the fridge, and eventually still needed forcing out of the mold.
They all had shine good shine, though, so I'm confident the temper was good. The excess chocolate that I cooled on a baking mat also has a hard snap.
There might also be something I'm missing there, since I'm pretty new to this. Is there anywhere else I could've gone wrong? How long do you guys generally wait until the chocolate releases, and at what temps?
