Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Wim - we do actually have a vibrating table - will also try the rubber hammer! I'm up for trying anything that will work!Brian
Forum Activity for @Lindsay Truffler
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Wim - we do actually have a vibrating table - will also try the rubber hammer! I'm up for trying anything that will work!Brian
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Ruth, definitely will be checking that tonight and making some adjustments.Brian
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Dear Brian,If you don't have a machine for this than use a small rubber hammer it sound strange but it's all about the vibrations.Or vibrated it on a table. Look at www.callebaut.com / callebaut tv a perfect site.Kind RegardsWim Verhagen
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Check the viscosity of your chocolate. You should be using a fairly thin one on detailed molds.
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Andrea and Kerry -Yeah that's the issue mainly - with shells that have higher detail.Back at it tonight to do some work!Brian
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Use a small skewer into each cone to get the bubbles out of the tip.Shells made ahead have never been a problem - and usually come out shinier for the delay.
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
I haven't found a 100% method of getting rid of air bubbles. It is always the molds with the most detail that give me an issues. I hit them on the table as other people here have already described and sometimes use a vibrating table as well. Depending on how many molds you are filling you can buy a cheapo dental vibrating table on Ebay and see if it works for you. I fill my molds by hand and have started to move the mold back and forth as I am filling it - not exactly shaking it but the chocolate is in its most liquid state and I think this has helped move the choclate into the trouble spots while pushing the air out. There are always one or two pieces that still have an air bubble. I have also given up on a few molds that never seem to work (like the slanted cone shape - nothing has ever worked to get chocolate at the point of the cone...)I have stored molds that have chocolate in them in a cool, dry place until I am ready to fill them and cap them and have not had any problems. Certainly until the next day shouldn't be an issue. I think a lot of people (like me) will fill a bunch of molds one day, making fillings and fill the next day and cap the day after that. This is especially true for me if I am making a big variety of flavors at once.Andrea
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
hahah...Nice...we're totally going to have a rustic collection too!
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Shane,We do use a vibrating table as well as the good ol' fashioned bang-em-on-the-table method but still have a few issues. Maybe I'm looking for something that's really hard to get at the artisan level and that's 0 air bubbles!
Brian
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Hi David - Thanks for replying.We do use pre-made shells for our caramels but the truffles we prefer to use molded shells. Interesting concept about the vacuum though. Thanks for the link too!Brian
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
I feel your pain. I hand paintbrush each mold (several coats each) to avoid it, but it's extremely time consuming. You can build a shaker/vibrating table that may help, as well. At school, we'd rap the mold against the table a few times to try and dislodge bubbles. I personally prefer the time consuming method as it allows me to really control the thickness of the walls, but that's just me and I'd certainly change my method if I were working on a commercial scale.
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
One way to get air bubbles out of a molded substance is by putting the filled mold in a vacuum chamber while the substance is still molten and pulling a vacuum on it. Haven't tried it myself with chocolate though...The big companies make a huge variety of premade shells, and they are sold by the zillions to pastry chefs and restaurants worldwide for later filling. Here's 101 from Uster: http://www.auiswisscatalogue.com/1-VESL.html
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Hello!
Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding?
Right now, we do our airbrushing, let that sit for awhile (30-60 minutes, sometimes longer) and fill the molds. We definitely have better luck on molds that are flatter on the inside, if that makes sense but the ones that have a design in them seem to give us some problems.
I'm wondering if we might be able to do things like thin out the chocolate with cocoa butter (prior to tempering), or maybe even use a paint brush very lightly to 'push' the chocolate into the corners. It's not all corners.
Also - does anyone make just shells ahead of time? You know like make shells, and just store them in something like a humidity controlled, cooled unit until maybe the next day for filling and capping?
Thanks in advance for any input!
Brian
updated by @Lindsay Truffler: 04/11/25 09:27:36
Data on chocolate companies and the potential growth
Posted in: Chocolate Education
I know there is a pretty extensive list of bean to bar makers somewhere here on TCL. As far as market segment, I would think it will be difficult to get a grasp with most companies being small and privately held and most relatively new. Most of the market studies rely on reporting by publicly held companies to attain the segmentation numbers. I would recommend inquiring with a market research firm on commissioning a study tailorerd to your needs.David MasonBlack Mountain Chocolate
Data on chocolate companies and the potential growth
Posted in: Chocolate Education
Hi all,
Can any of you help me to get the data on how many companies are making bean to bar now. Is there any report that talks about the bean to bar in terms of market segment.
Thanks!
Andal Balu
cocoatown.com
updated by @Andal Balu: 04/20/15 13:04:00
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
Oooo...That is a smart suggestion! Nice thinking!
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
What I have been using are hand pump plastic containers, that you fill with oil (olive oil) pump several times and used to replace commercial cans of pam or the likes in my muffin baking, ect. These pump plastic cans work well pumped several times with nothing in them for chocolate work, no running out, no compressors, nothing except the same air in your surroundings, easy to control temps that way as well.
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
You can put an airbrush on your compressor and use it to blow only air, But ramp back the PSI.
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
I am so glad someone asked this question. Being a Newbie I often wondered what kind of Compressed Air to use, I have an Air compressor, But that would blow the chocolate into next week. And I was thinking about the computer canned Air. But now I see I better get some regular baking canned air. Or something a long those lines. So actually I answered my own question.
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
Wow. I just fixed my speakers and watched this video. It's exactly what I was thinking of. Weird. I had no idea this was shown at WPF. I better figure out how to attend next year!
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
I was looking at the can used to clean the computer keyboard at work, first time I've noticed the bitterant label on one. Of course I'm miles from home and my chef rubber can is there. I saw that demo and wanted to start playing with it.
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you, Clay. I should have thought of Chef Rubber!
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, a bitterant will negatively affect the taste of the chocolate.Interestingly, David Funaro of Godiva d emonstrated just such a technique at the recent World Pastry Forum in Phoenix. Although it's not a part of this video he did discuss his experiences using compressed air with a bitterant added and says to stay away.There are several places where you can get cans of compressed air that do not have added bitterant. One of them is Chef Rubber.
compressed air?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi folks. I'd like to do some experimenting with decorating molded chocolates. Specifically, I'm thinking of putting a drop of colored cocoa butter in the bottom of a mold, and then hitting it with a shot of canned, compressed air to drive it across the cavity.
The can I just saw said it included a "bitterant" to dissuade kids from inhaling it. Anyone know if the bitterant will ruin the taste of the chocolate?
Would something using carbon dioxide cartridges be a better choice? (as you've probably guessed, I do not current have an air compressor, or I'd just be using that). Thanks for suggestions, ideas, thoughts!
updated by @Robyn Dochterman: 04/11/25 09:27:36
Organic Vegan Chocolate Truffles - Contest
Posted in: News & New Products Press
If you register on LivingECO.com before August 10, 2010, you can register to win organic vegan chocolate truffles in a paper box infused with wildflower seeds (and several other eco-friendly gifts). After eating the chocolate, you can plant the box, and wildflowers will grow. http://www.livingecho.com/contest/
updated by @Ken Spector: 03/11/26 06:20:34
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Bayla - those are useful tips. Hadn't thought of the fan. I tried refrigerating directly after pouring and also after the chocolate sets. Similar results: decent snap and temper, but with small blemishes (release marks I believe). The immediate refrigeration bars had a bit less shine to them.I just learned that polycarbonate molds need some special care in the last week and am starting to polish more assiduously - it's a drag!Say hello to the Virginia mountains for me - I miss them!
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
David,I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at this point? Not sure, but is works. You can call them or ask at a show; they are very nice. Adding shavings is a good idea when you are seeding manually.For molding: that humidity can be killer. That said, do you bring your mold temperature up so you're not pouring warm chocolate into a cold mold. Do you wipe out your molds first with a cotton dish towel, maybe there are release marks? Do you have a fan to circulate the air above the molds once poured? Do you let the chocolate start to set up before refrigerating?As for the temperature of your workplace: I know there are two schools of thought. I've been taught to keep the temperature at 65 to 68. And I've been taught to keep the temperature at 74. Both have worked for me. When the room is warmer, into the cool room or fridge faster. Humidity? Lately I've been living in a sauna and the A/C can't keep up. We do our best. I have a dedicated unit in the cool room, but it's still a problem. We do our best.Hope this helps.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you Jeff and everyone else that has responded to my question. I have lots of good tips now to try and improve my results. It's so frustrating when you get a good result and try a second time only to flop! I will master this chocolate thingy if it kills me! Thanks again everyone for all your help. Lisa
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I had been wondering why the rev2 called for adding seed chocolate at the beginning of the temper cycle when the melted chocolate is still at 108. The seed is pretty useless until the front of the baffle melted chocolate is below 95, right? I'm going to try grating my seed and adding at a lower temp as per your rec. Thanks!
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I've been having similar frustrations with a newly acquired chocovision rev2. I got great results for a couple of batches and now I'm getting some streaking and swirls.What approaches are people using after pouring their molds? I've had drastically different results depending on whether I refrigerate. The non-refrigerated molds are not tempering, while bars placed in the fridge about 20-30 minutes after pouring are fairly well tempered, but with some minor blemishes.The temperature in my work area is around 75, but humidity has been very high lately due to heavy rains.Thanks to all for the useful suggestions!
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
First, you should check the temperature ranges for tempering your different chocolates-these can vary from manufacturer to manufacturer. I know, for example, Barry Callebaut prints them on their bars of courverture. Dark is usually more like a 90-92F range, milk and 86-88, and milk 83-86ish. Second, dont add seed until its nearly down to the range of temper (proper crystallization). That is, add your seed for dark around 95 or lower-it works fastest if you add small pieces that will completely melt, preferably shavings of tempered chocolate-or you can add a chunk, give it more time, and then fish out whats not melted once youre ready to go to work and its tempered. You dont need to go through the whole temperature curve for tempering if you are seeding, that may be part of your problem. When initially melting the chocolate however, make sure the temperature is up there at 110 or so, that guarantees all crystals, good and bad, are melted out. When you have added your seed, give it at least 15 minutes or more, check it on the back of a spoon. It should set up in no more than 2-3 minutes in a 62-68F degree environment, which is optimal for chocolate work. You should observe it closely, the chocolate should look uniform, with no spotting, blotches or streaks. If it sets up quickly but still has any of these characteristics, the chocolate is either not completely tempered yet (crystallization is not homogenous throughout your batch), or you have some bad crystals, or both. Give it more time and movement, and check again. If the spotting, blotchiness, or streaks dont go away, start over from 110F again. Hope this is useful. Best of luck,Jeff
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I don't use this type of tempering machine but you should also verify that your chocolate is actually reaching the temperatures you set the machine to at each stage. I'd probably test it a number of times over several different attempts to temper just to be sure. I also thought your temperatures were a bit off (i.e. I melt to 120 degrees initially and then the seed temps I use are different as are the working temps) but that already seems to have been addressed as well as other variables like air temperature and humidity. I hope you don't give up and can work this out. Andrea
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
There are many ways to temper chocolate. All of them depend on getting the right type of cocoa butter crystal to form. Heres just a very brief overview of two you're likely using:1) Seeding - it's the addition of properly tempered chocolate or cocoa butter (containing the right type of cocoa butter crystal already) to your untempered mass (wrong types of crystals, or none at all). Two things are critical for this to work - 1) the starting seed chocolate/ccb MUST be in temper 2) the temperature of your liquid chocolate AFTER the seed has been added and melted MUST be between 87-92F (varies by type of chocolate).2) Tempering - this is the process of FORMING the right type of crystal, not adding it. You need to melt your chocolate to 115 F (or so) to 'erase' any 'memory' (melt all the crystals out, the good and the bad). Then you drop your temperature to about 80F (mas o menos - it varies by type of chocolate), while agitating it (the bowl is rotating). This forms 4 different types of crystals - some the ones you want, some ones you don't want. To get rid of the ones you don't want, after you've reached your ~80F temperature, you raise your temperature to ~87-92F. This melts out the 'bad' ones while retaining the 'good' crystals. If you go over 92F, you need to start over as you've likely melted all your good ones.As someone noted, if your room temperature is too hot, it doesn't matter if you achieve temper in your unit, an the room temp will simply destroy it again. Tempering's actually very simple once you get it down, but there are a ton of little factors that can impact it.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
It goes to the back of the divider. That way, seed continues to melt, seeding the chocolate. I don't drop the temp and then raise again. Just melt, and set the working temp. The seed chocolate mixes in with the melted chocolate. If you don't want to use seed, do like Cheebs and drop the temp lower and bring up to working temp.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
Lisa -- I don't use seed chocolate in the ACMC at all... For milk it goes up to 120, dark 125, then down to 79-80 for milk, 81-82 for dark, then back up to 90 working for milk and 92 for dark. The chocolate needs to only just reach the low temps before you raise them again. This has given me consistent results for the past 2 years.Also, your room conditions are of paramount importance. Temp and humidity should not be too high or your work will be affected.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
One more question....are the temps you gave me the temps you use to work with when ready to use or, are these the temps you temper with before raising to working temp?
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I thought you were suppose to add seeding chocolate to the front of baffle? (already melted chocolate)
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you....I will call her today!
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
Perhaps you are right! My seeding chocolate is always completely melted by the time it reaches the proper temp. I think I will wait until the temp drop a little more before adding. I just wanted to make sure that it all melted by the time it was ready to use. It's hard to scoop out all those little wafers before using. Lisa
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I have an ACMC but haven't used it for awhile. I would put the chocolate in, set the temp at 115, put on cover and walk away. Maybe over night, maybe for a few hours. Start spinning, lower temp to working temp, fill the back of the bowl with callets. Wait until lower temp is reached. Test on parchment and proceed. My Hillard is on the same principle, and it works beautifully. The chocolate in the back of the bowl seeds the rest. You can dip while there is unmelted chocolate behind the baffle. In fact, you should always have unmelted chocolate in the back. Thalia is a good suggestion also
She is very knowledgeable. p.s. I use my E Guittard dark at 90-91, milk at about 88 and white about 87.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I love my ACMC's.I think Sebastian's advice sounds good. Are you adding the seed too early. Is it too melted by time you get to the right temperature for crystalization?Once you get it, the fun will be back.Sometimes it gets so humid here in Vrginia that I don't get quite the shine I want, but I still get the snap.