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    • By cc.canuck
      I couldn't think of a better way to word that! 
       
      I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?

    • By liuzhou
      Full story here.
       
    • By cc.canuck
      I'm relatively new to chocolate making but now that I've finally got the hang of tempering (by hand using the seeding method) I'd like to work on incorporating less air during the process.
       
      I mainly make bars at the moment so I can tap out air bubbles after filling but I want to start making dipped biscuits and that's not going to work! I've watched oh so many videos of people stirring their chocolate while tempering and can't pick up any nuances that make their process different to mine, though they clearly have significantly less air in their mixture.
       
      Any ideas how I could fix this problem or should I consider incorporating air bubbles into my biscuit design?
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
    • By kannehearts
      Hi! I started tempering chocolate in December despite saying I would never temper chocolate because it looks so complicated. Now I'm whipping up chocolates for every holiday and birthday gift. I'm not the best for sure, but I've been practicing a lot and I'm feeling good about the results (usually)!
       
      I'm trying to make a bark that is mainly white with some red feathering. I used titanium dioxide for the first time to try to get the white chocolate whiter, and everything seemed to be going well, but after a half hour, the red chocolate (dark) has set but the white is very tacky. I can't find any information on if titanium dioxide affects the tempering process. Did I blow it?
       
       

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