First Temper...Critiques?
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Tech Help, Tips, Tricks, Techniques
Hmm you should warm your molds before filling them with chocolate, just a little bit with hair dryer or a heating gun, that should avoid the temperature shock in the chocolate. Do you have a marble table? or granite? perhaps you can try decreasing the temp in the marble. The inverted bain marie method you used it's tricky.
The important thing is to heat the chocolate til it feels warm, then decrease it. It'll feel cool when you put in on your lip and it'll "shrink", then warm it just a tad so you can work with it.
You have to wait for the chocolate to contract in the fridge, you'll see a air gap between the mold and the chocolate, that way you know it's released