Molded and Filled Chocolates: Troubleshooting and Techniques

[Kerry Beal]

Couple of thoughts - too thin? but doesn't look that way - over tempered chocolate?

 

 

[RWood]

1 hour ago, Kerry Beal said:

Couple of thoughts - too thin? but doesn't look that way - over tempered chocolate?

 

 

My thought is too thin this time. I used Valrhona Satilia, and it’s very fluid. I tried leaving the chocolate in a little longer so it would be thicker. Still seem thinner than I’m used to.

[pastrygirl]

1 hour ago, RWood said:

So, any ideas what would cause these fine cracks in only this particular mold? I had it happen the last time I used them, and I thought I maybe flexed the mold or something, but I know I didn’t in this last batch. Not all of them break like the other photo, but no other shape I have does this.

 

 

I've never seen empty shells spontaneously crack, that's wacky.  How long after shelling did this happen?  Was the room extra cold?

[RWood]

1 minute ago, pastrygirl said:

 

I've never seen empty shells spontaneously crack, that's wacky.  How long after shelling did this happen?  Was the room extra cold?

Yeah, me either. No, the room was probably 68-70F. They sat for a couple of hours, then I went to check on them and they have those fine cracks. Only this mold. 
I have another two of this mold that I did a few days before, and I don’t see any cracks. 

[lironp]

I've been having some issue with large shapes not coming out as shiny as smaller ones-
I usually use chef jungstedt dome mold, temper CB at 32 with silk from EZTemper, and spray at 32. Use my selmi for shelling , at 31.2C , room temp is 19-20C.
I have no problem with my regular dome shapes, but recently have been doing large hearts and large easter eggs, and it just doesn't come out as shiny as the smaller shapes. Would you change anything in the process?

[Saltychoc]

Has anyone tried either of these molds or a similar martellato one? https://www.bakedeco.com/detail.asp?id=46998 https://www.bakedeco.com/detail.asp?id=48716&categoryid=347

 

They are adorable and are exactly the type of thing my customer base/wholesalers would love. I never use martellato molds. These don't seem that hard to use but I am a bit worried about the size. The bunny is 152mm/6". I am going to order one of each before seriously committing. I also can't quite tell from the photos - it seems like the only way to get a filling (various little items) in there would be to melt off the bottom, fill and then add a new bottom which adds a ton of additional work. Not sure what I'm asking.. any insight would be appreciated!

[curls]

22 hours ago, Saltychoc said:

Has anyone tried either of these molds or a similar martellato one? https://www.bakedeco.com/detail.asp?id=46998 https://www.bakedeco.com/detail.asp?id=48716&categoryid=347

 

They are adorable and are exactly the type of thing my customer base/wholesalers would love. I never use martellato molds. These don't seem that hard to use but I am a bit worried about the size. The bunny is 152mm/6". I am going to order one of each before seriously committing. I also can't quite tell from the photos - it seems like the only way to get a filling (various little items) in there would be to melt off the bottom, fill and then add a new bottom which adds a ton of additional work. Not sure what I'm asking.. any insight would be appreciated!

I followed your links and those are both open bottom molds. When you are done making your bunnies they will have open bottoms. Fill the bunnies with whatever items you would like and then close the bottom. I’ll check for a video later today and post a link of how this is done (or maybe someone else will get to it first). Cute bunnies!

 

some 3D mold filling videos:

https://youtu.be/2MyjCoKX_IE?si=OiAX_Pp04sSxEQfs

https://youtu.be/kDMEg_ny9JA?si=Iu8D4ntkNsJYd2Yz

https://youtu.be/UTnz3fGfrL0?si=UBIX_NcYIwLnOsqJ

 

Edited February 15 by curls
added video links (log)

[Saltychoc]

5 hours ago, curls said:

I followed your links and those are both open bottom molds. When you are done making your bunnies they will have open bottoms. Fill the bunnies with whatever items you would like and then close the bottom. I’ll check for a video later today and post a link of how this is done (or maybe someone else will get to it first). Cute bunnies!

 

some 3D mold filling videos:

https://youtu.be/2MyjCoKX_IE?si=OiAX_Pp04sSxEQfs

https://youtu.be/kDMEg_ny9JA?si=Iu8D4ntkNsJYd2Yz

https://youtu.be/UTnz3fGfrL0?si=UBIX_NcYIwLnOsqJ

 

Thank you! At first I thought they were open bottom then I looked at the photos on JBP and the Martellato website and since I do not use these types of molds I thought they must be like the old metal molds with the hinge. This will be a lot easier then.

[pastrygirl]

Has anybody made a malted milk bonbon?  Would you recommend malted milk powder, barley malt syrup, or something else?

 

thanks!

[Kerry Beal]

6 hours ago, pastrygirl said:

Has anybody made a malted milk bonbon?  Would you recommend malted milk powder, barley malt syrup, or something else?

 

thanks!

I used a combination of malted milk powder and malt syrup.

[pastrygirl]

I should have an answer for this but I’m tired and stumped. Why do my milk chocolate bars keep turning out dull AF?  I’ve cleaned these molds and re-tempered the chocolate like four times this week 

[Jim D.]

You know far more about this stuff than I do, but I have had that  "dusty" look with bonbon shells, but on the inside of the shell.  My best theory is that the chocolate is over-tempered (it happens after I have been using the chocolate for a while and have not taken steps soon enough to deal with it).  In my case, eventually the dusty look doesn't show, and it has never seemed to do any harm.  I assume you are doing all the usual things, such as chilling the bars as they are crystallizing.  And I assume humidity is not an issue in your kitchen.

[pastrygirl]

Humidity isn’t bad, room temp is mid to high 60s, and my milk chocolate bonbons are all coming out fine, it’s just these bars. I guess I’ll check my temper and try again. 🤷🏻‍♀️

[Kerry Beal]

Are they the flexible molds? ie not the hard polycarbonate