12 hours ago, wannabechocolatier said:
Did you force them out with your finger or did you give the mold a tap and just had them fall out?
What's the ambient temp you're working at?
Did you use the fridge? If so, did you leave them at ambient temp for a bit before that?
What temp do you pour the chocolate?
Do you think it helps that you coated with cocoa butter first? Maybe it behaves the same way a filled chocolate would, with the white chocolate pulling the set cocoa butter back a little further.
Sorry for the interrogation! Just trying to get everything right.
Yep, I have to coax them out a little
Ambient temp here would be around 18-20 at present
I use a wine fridge at 12 degrees to crystalize, straight in after moulding
White choc I brought up to 29 celcius as working temp
I’m honestly not sure, I haven’t gone without cocoa butter for a long time but I don’t think it’s made a huge difference? For what it’s worth they do look like they contract from the mould but it’s a mission to get them to pop out even after filling sometimes
