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Kerry Beal

Kerry Beal

2 hours ago, Rajala said:

Okay. I tried it again, thinking about what Kerry said; 25°. However, it started to get a little bit thicker at around 26° so I thought that was enough, brought it back up to 28°. By the time I had filled the mould. I could hold it upside down without any chocolate dropping down. Like it was a meringue.

 

Seriously, this product is my archenemy. Any suggestions? :D

 

While waiting for your feedback, I'm going to mould with something else, just to make sure that I haven't lost all my skills here.

The chocolate is always the boss! 

 

How sure are you of the accuracy of your thermometer?

 

 

Kerry Beal

Kerry Beal

2 hours ago, Rajala said:

Okay. I tried it again, thinking about what Kerry said; 25°. However, it started to get a little bit thicker at around 26° so I thought that was enough, brought it back up to 28°. By the time I had filled the mould. I could hold it upside down without any chocolate dropping down. Like it was a meringue.

 

Seriously, this product is my archenemy. Any suggestions? :D

 

While waiting for your feedback, I'm going to mould with something else, just to make sure that I haven't lost all my skills here.

The chocolate is always the boss! 

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