Forum Activity for @Christina Durta2

Thank you for your help. I'm going to try that.

I'm using some pretty simple vacuum formed molds, which are kind of notorious for release marks. I've been able to minimize them with better cooling, but only rarely completely eliminate them. If left, the marks can add to the next batch's marks. I generally wait several batches before cleaning, but I think a quick dunk in an ammonium hydroxide solution and rinse after each batch would get the marks off without much effort.

Yes, I understand that polycarbonate is mainly used, but there are other higher quality plastics that are being used internally by large confectionerycompanies that are not currently being offered.

Ben;

If you have release marks, you're not letting the chocolate cool long enough. Well tempered chocolate will release itself from the molds, and allow you to make bars several times through the molds before you have to wash them.

Now having said that, if you don't have much detail in your molds, you should very seldom ever have to wash them. Our molds have lots of little tiny crevices and details where chocolate gets caught and doesn't come out. After a while we have no choice but to wash them.

Brad

The plastic has already been invented and is currently used in the Chocolate Industry. It's called Polycarbonate. This is the defacto plastic used in commercial quality molds.

Cheers.

Brad

I'm actually going to school right now to learn how to make molds via CAD/CAM/CNC. My hope is to use a different type of plastic that is water resistant and can withstand high heat and chemical soaps.

That's my thinking on the matter.

I always have a release mark on my bars that leaves a little remnant on the molds. So, I always intend to do a quick wash after every use, but in practice it's when the molds really need it. It would be a lot easier and quicker if I did it every time, though.

thanks!

i guess if you wash your molds so efficiently you don't need to sit there and polish like a maniac.

Ben -

Are you washing after every use? Or only when you need to.?

:: Clay

I generally dump about 1/2 cup - 1 cup ammonium hydroxide in a full sink.

Don't know about the rotating brush, but in one of those threads Brad mentions using a brush to clean stubborn chocolate. I use a very soft cloth with very little pressure.

thanks for the info! i also hate washing the molds extremely after a batch of 50 molds that has gone bad (bad, really bad blooming) and is faster to wash then just polish.

we use at the moment just warm water and dishwashing liquid but i will try the ammonium hydroxide,

what percentage per liter of water shall i use?

now a question about polishing the molds: my second best hobby!

i was thinking to buy a rotative brush (like the one that clean shoes at hotels) and put the softest brush you can find, would that work??

anyone ever tried?

i remember as trainee that was my job before go home: hours spent with cotton ball doing each little corner, nowadays seems impossible to ask the apprentice to do it...

I'll have to find the product literature that they gave me. I know it was on there. They listed all the causes of bloom, and that was one of them.

Currently, I only do dark chocolate, so I mostly clean them to make the bars look nice.

Interesting about Callebaut saying bloom could be caused by dirty molds. Did he explain why that could happen?

Thank you. I will look that up. Yes, I hate cleaning molds too. I went to a seminar at The Chocolate Academy in Chicago and Barry Callebaut states one of the reasons for bloom is the cleanliness of the molds. I know that alot of people say don't wash them, but for sanitation purposes I think they should. After all you are dealing with dairy products, not just cocoa butter.

Had to go look for it. The original post is here:

http://chocolatetalk.proboards.com/index.cgi?action=gotopost&board=techniques&thread=582&post=3225

And he mentions it again here:

http://chocolatetalk.proboards.com/index.cgi?action=gotopost&board=finishing&thread=614&post=3393

Ben -

For the benefit of other ChocolateLife members, can you post the link to Brad's discussion on mold washing?

Thanks - Clay

I don't think the cleanliness of the molds should cause bloom. Maybe if there was some chocolate still in the molds that the new chocolate mixed with, but I think that would be a relatively localized issue.

For cleaning, I follow Brad's comments either on this forum or on Chocolate Alchemy. He suggested cleaning with ammonium hydroxide, rinsing thoroughly and air drying. It really cuts through any chocolate remants and leaves the molds squeaky clean (literally).

I've tried using a hair dryer and cotton balls but got a lot of cotton ball lint in the molds. I've also tried washing in the dishwasher using ammonium hydroxide and vinegar in subsequent cycles, but it left a lot of residue and I ended up having to clean them by hand anyway.

Cleaning molds is the worst part of chocolate making, in my opinion.

Do not clean them! Use a hair dryer to melt the chocolate then wipe the outside of the molds with a soft towel. Use a cotton ball to polish the indentations.

I just made a batch of chocolates that taste great, but have bloom. I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates. I have had similiar problems before.

Does anybody have a suggestion for how to clean the molds really well by hand (I don't have a dishwasher), or is there a good cleaning solution to use?

Thanks.

Sounds good. I wonder if fruit cordial would do the same job. Worth a try

I replied once and it didn't post, so here it is again. Passion fruit is my favorite and a latino market has guava juice and Caribbean cherry which were very good. Whole foods used to have a nice cherry juice which would go nice. I have reduced oranges and lemons. I want to try tamarindo and when I get back to the DR some zapote and guanbana and see how that turns out. Maybe banana would be fun. I will have to put some of these through my juicer and make my own cherry juice.

Just to put my 2c worth in - I often use passionfruit puree direct onto milk chocolate. Raspberry is good straight onto dark. I use Boiron fruit purees.

I have often thought to give that a try, what fruit concentrates do you use, what gives a good result. I have easy access to apricot and mango, I think apricot might be good - with a milk or dark milk chocolate.

I have been making ganache using soy milk for the last few months. I generally use the vanilla flavor and often use different frozen fruit concentrates to make a pretty nice truffle. I use the same measurements recommended for creme or milk. 1 1/4 cup of liquid poured over 10 - 16 oz of chopped chocolate depending on how hard I want the ganache.

You can use coconut milk in place of cream to make ganache. Infuse it with herbs, or chilies or whatever you want. This makes a good ganache but it does have a coconut flavor.

just use real ingredients.... or essential oils? And by creamy fillings what to mean exactly? lactose free? um.... ok.

puree soft tofu and about half the amount of sugar in a processor, add melted coconut oil, in a stream until a thick mayo-like consitancy is achieved.... flavour with essential oil of .... well.... whatever, lemon grass? Ginger? Coconut?

chill til firm, cut into squares, or scoop. dip/enrobe. done.

Kerry;

You're absolutely right, and I was absolutely wrong.

I learned something new today.

Cheers and thanks!

Brad

Goat's milk contains essentially the same percentage of lactose as cow's milk - so is really only useful to people who are cow's milk protein allergic - not lactose intolerant.

I've actually had some made from camel's milk - completely unhelpful, i know, but it was actually very, very good. not entirely practical for you however 8-)

Gita;

You said you were looking for a creamy center. Have you actually "tasted" goat's milk? It's consumed world wide more than cow's milk and tastes just fine.

Coconut oil will not get you a creamy center - just one that's high in fat.

Coconut oil sounds a great idea. Thanks:)

I use fruit purees, but they have to be reduced. I use cream and/or butter so I don't have many suggestions for you. I know of some folks who use coconut oil or even vegetable oil, but I have no recipe. Sorry.

or coconut cream if you want a coconut/tropical flavour

Use goat's milk. It has no lactose.

molding. One other detail which I neglected to mention is that I have to make this batch lactoser free. Any ideas??

Sounds delish. but..............I neglected to mention that I need a recipe that's lactose free. Sorry, any other offers?

Are you molding your shells? Or were you planning to pipe or scoop them?

Have you tried reducing a puree?

I'm working on making creamy fillings for plain chocolates. I haven't yet found a recipe that I'm happy with and I don't like the artificial taste of the essences. Any ideas?

I do add the alcohol and butter at the end and work them into the emulsion slowly. I am familiar with all the temperature guidelines for adding the hot cream and keeping the chocolate at a working temperature to prevent separation.I have read Grewelings book chocolates and confections about 5 times and I have taken the Professional Chocolatier course at Ecole Chocolat.But nobody seems to have the answer to this question. It is frustrating. I guess I will try increasing the fat content--I just worry about breaking the emulsion.

so i was in a bookstore today reading a very expensive book on chocolate. it said that when adding liquor or butter so a ganache you have to wait until the ganache cools to 94 degrees otherwise the alcohol will evaporate/semi melted butter will wreak havoc with the fat/water levels in theganache. i have always heard never to touch an emulsified ganache until after it sets.... but this is definitely worth a try, it never occured to me that that it would be hot enough to evaporate the alcohol. what do you think?