Thanks Brad I will try this!
Keeping from blooming ~ in silicone molds
The problem you're running into is that the silicone is insulating the chocolate and keeping it warm too long at temperatures which create different types of crystals. Your silicone molds need to be cool.
Does lecithin help chocolate keep its temper? Or is there anything that helps prevent bloom? I use silicone molds and the chocolate starts turning a lighter color after a couple weeks. Chocolate from the same batch that I pour into polycarbonate molds stays fine, only the silicone ones bloom. Are there any suggestions for this? Thanks!
updated by @juliana-desmond: 04/11/25 09:27:36
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@clay
• yesterday
• comments: 0
Posted a response to
"Packaging and Storage"
"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
• yesterday
• comments: 0
Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address...."
@eric-lau
• yesterday
• comments: 0
Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us."
@kapil-jain
• 9 years ago
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