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        <title><![CDATA[@Jackie Jones - Blogs]]></title>
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        <lastBuildDate>Fri, 08 May 2026 01:52:35 -0600</lastBuildDate>
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                <title><![CDATA[Pouring Chocolate in the Deep South - @jackie-jones]]></title>
                <link>https://forums.thechocolatelife.com/jackie-jones/blog/325/pouring-chocolate-in-the-deep-south</link>
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                <description><![CDATA[With 98 degree temps, and humidity levels up to 90% outside, I am have difficulties pouring chocolates.With the AC running at 65 &amp; dehumidifier running - I can only obtain a 70 degree temp &amp; 49% humidity level. When I pour my chocolates, I set them in the frig for 10 min &amp; pop out and let sit on the counter for about 15 minutes before removing from the molds. Having major issues with larger bars - swirly light areas. Would this situation be resolved with a Hilliard Cooling Cabinet - the one for setting chocolate - about 36" wide by 40" tall with slots for 6 trays ($2500). Help! I use a counter top tempering machine (Chocovision Revolation)X3210 I am pouring 3 oz bars. (rectangle shapped from Tomric - custom design)]]></description>
                <pubDate>Thu, 23 Jun 2011 09:48:07 -0600</pubDate>
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                <title><![CDATA[Easter Eggs - @jackie-jones]]></title>
                <link>https://forums.thechocolatelife.com/jackie-jones/blog/300/easter-eggs</link>
                <guid>https://forums.thechocolatelife.com/jackie-jones/blog/300</guid>
                <description><![CDATA[Does anyone have any outstanding "fillings" for Easter Eggs. I am in my first 2 years of this chocolate business, &amp; finally have the pouring of the eggs down - Molds that I can fill. Now to find "tested" cream fillings. My customer wants a cream filling like the Cadbury Eggs - I think it is close to butter cream. Then I am also working on a peanut butter filling.]]></description>
                <pubDate>Mon, 21 Mar 2011 07:18:29 -0600</pubDate>
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