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So disappointing! I haven't worked with Ruby, so I don't know if it acts any differently from 'regular' chocolate. Was it a blend of Ruby and white? For me, 72F is bordering on too warm, I prefer my kitchen (and my molds) around 65F.
To clean your molds, put them in the freezer for 15+ minutes to force the remaining chocolate to contract then bang it out and wash the molds as usual.
So disappointing! I haven't worked with Ruby, so I don't know if it acts any differently from 'regular' chocolate. Was it a blend of Ruby and white? For me, 72F is bordering on too warm, I prefer my kitchen (and my molds) around 65F.
To clean your molds, put them in the freezer for 15 minutes to force the remaining chocolate to contract then bang it out and wash the molds as usual.
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