Forum Activity for @Mark Heim

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Don't just look at the molds. A thin vacuum formed mold like that is affected faster by room and table surface temperatures. If you have the molds on a cold surface the chocolate can crystalize too quickly, forming unstable crystals. Try making sure the molds and table surface is slightly warm. Also, if placed in cooling that works for polycarbonate, it may be allowing the bar to set up too quickly. Bottom line, make sure you're not cooling the bar or surface too quickly.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I'm not saying anything here that hasn't been said, but I can also assure you that the molds are the problem.With properly-tempered chocolate molded into relatively warm (i.e. near the chocolate temperature), heavy-duty, injection-molded molds, and cooled properly, you will have none of the marks that are bothering you. With the thin molds that you are using, you'll never get rid of them.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

It also seems to help if you make sure not to place your fingers, which may be warm, on the bottom of the mold but on a ridge or place that there is no chocolate on the other side. Chocolat- chocolat has molds from many places, including CW and others.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

i tried a fan a few nights ago, still got the release marks, but i feel like its a more gentle and even cooling than throwing then in the fridge or freezer. my plans, after getting new molds, is to build a simple cooling cabinet with a few fans so i can standardize the cooling.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

thanks brad...will look into the brands you've suggested. i think the whole time (over on chocolate alchemy) you were helping me work out my tempering problems, the whole second half of my problems were these release marks that i though was bloom. at least now i can temper by hand with my eyes closed

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Mike;The marks you are getting are from the mold itself and not your processes. Tomric molds are thermoformed plastic (even their rigid ones), and will leave tiny ridges along the sides of the bars. I know this because in researching my business, I sampled molds from all over the world.In fact, I have two bar molds from Tomric here in my shop, and the bars they make look like crap.When researching your mold purchases in the future, make sure they are injection molded polycarbonate.Pavoni (Italian company), and Chocolat-Chocolate (Quebec) supply great commercial grade polycarbonate molds. In fact I believe Chocolate-Chocolate buys theirs from italy as well.Cheers.Brad ChurchillChoklat

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Try using a large fan in a cold dry room. The turbulence helps remove the heat from the areas around the molds. I found this method speeds up the contraction time.-jo

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

thanks for the tip. I will look into the molds from chocolateworld. hopefully they will have a 1 oz bar similar to the one i'm using now.in thinking about cooling, do i need to cool more from the bottom than the top to ensure even cooling and a clean release? out of probably 100+ bars, i've had maybe 5 or less come out with no mark (but bars in the next compartment over come out with a mark), but i didn't do anything special to cool those (left them on a wire rack for a few minutes, then into the fridge to complete the set up).-mike

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

There are diff qualities. I think chocolatform of Italy is a lower quality one AND LEAVES MARKS. Ones from chocolateword (CW), I know are good and I am sure most the polycarb molds are fine. I love the designs in chocolatform (CF) and so it is a real pity. Even so, slightly warming up the mold beforehand and then after the choc starts setting in the mold, place it in a cooler than the room you are working in area-fridge even.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I'm in the process of looking for higher quality molds now---are the rigid poly carbonate molds the quality i should be looking into, or is there higher quality?

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I really believe that good quality polycarbonate molds greatly reduce marks.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Alan, I'm using these molds: http://www.tomric.com/ItemDetail.aspx?cmd=local&item=1955 They are thin and flexible.In retrieving that link, I noticed many of the Tomric stock photos show bars with the same type of release mark I'm getting (its easily seen on bars with smooth and flat areas).Mike

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

What kind of molds do you have? Thin/flexible, or rigid?Alan

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I'm finding that all of my 1 oz bars are getting mold release marks once they are set up. I'm positive they are the artifact of slow/uneven cooling (as per some good tips/advice from a member here), but it seems that no cooling method I try gets rid of the marks.

What is the preferred method of cooling solid bars in the absence of a cooling tunnel/cabinet?

Thanks in advance
Mike

updated by @Mike3: 04/11/25 09:27:36

Guittard/callebaut/Valrhona ?

Posted in: Opinion

These are the chocolates (only Valrhona here) I use for pastry and ganache:1/Blend of Grands Crus:D a r k C h o c o l a t eAbinao 85%Guanaja 70%Andoa Noire 70%Ashanti 67%Carabe 66%Extra Bitter 61%Caraque 56%M i l k C h o c o l a t eGuanaja Lacte 41%Jivara Lacte 40%Bitter Lacte 39%Orizaba Lacte 39%Andoa Lacte 39%2/Pure Origin Grands Crus:Araguani 72% "Pure Venezuela"Nyangbo 68% "Pur Ghana"Alpaco 66% "Pure Ecuador"Manjari 64% "Pure Madagascar"Tanori 64% "Pure Dominican RepublicMaca 62% "Pure Brasil"3/Estate Grown Chocolate:Palmira 68%Gran Couva 68%Some couverture matches better than other for ganache with fruits, it depends there characteristics.100% greetingsGeert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,I just want to add another question. Do I use these for ganache?Or what are the names you can give are most suitble for ganache? Do you use different chocolates for cream ganache or other flavour ganache like fruits?Thanks in advance.Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,You can not be more helpful! This is what I asked for. I cannot thank you enough for this.I will have to copy your notes down and put it in my notebook and more importantly start practising with your tips.Good night.

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Satilia Noire:Specifically designed for coating62% min cocoa37% sugar38% fatAttacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.Equatoriale NoireSpecifically designed for coating55% min cocoa43,5% sugar37% fatEquatoriale Noire 55% is renowned for its balanced taste and its ease of use.Equatoriale LacteSpecifically designed for coating35% min cocoa44% sugar20% milk37% fatEquatoriale Lacte 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.Satilia LacteSpecifically designed for coating32% min cocoa43% sugar23% milk35% fatChocolate dominant, slightly sweet and a little biscuit.These are Valrhonas four chocolates used for enrobing, I work now with the Satilia and they are fine!GreetingsGeert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

What is the viscosity of the chocolate that you are using. You may need to switch to a chocolate with a lower viscosity. The more viscous the thicker the shell. I use a Valrohna with 4 drops on a 5 drop tear system and helps keep the shell thin.

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,I'm using callebaut at the moment but I want to switch to Valrhona soon.I have a problem with callebaut with enrobing. The shell is too thick and when it's too thick it tastes very hard. I want the coating as thin as possible so the the flavour of shell chocolates wont affect the ganache flavour.Do you have any ideas about h it?Do you think if i use Valrhona this problem would be solved?I have bought few boxes chocolates from 'La Maison du Chocolat' and the chocolate shell is very thin and soft. The chocolates tastes great. I have heard La Maison use Valrhona. Is that the trick?Thanks in advance.Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks so much on this.I will get inverted sugar. I read about some airticles about making inverted sugar.I want to give a go.Best regards,Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hello Xinhong Liu,Sorbitol can be used, but its like maltitol!D-sorbitol also D-glucitol (E420)Sorbitol is a sugar substitute. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. It often is used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.Sorbitol Side EffectsSorbitol is a sweetener, used instead of sugar. It is important you know about sorbitol side effects before you make extensive use of it.As you can see, you have to be careful with the use of Sorbitol.Geert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

I am quite partial to the Callebaut line, in particular 60-40-38-NV for enrobing, though I usually mix it with something slightly sweeter such as their 811NV.On your ganache: are you giving it a chance to crystallize at room temperature before cooling it? I find that my ganache needs a good 8 hours at room temperature to get the correct texture.-Jon

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks very much your insights on this. This would be very helpful for me.By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar?My supplier only has Sorbitol.Thanks

Guittard/callebaut/Valrhona ?

Posted in: Opinion

CHOCOLATE GANACHE WITH RASPBERRY PULP The principle is the same as for a classic ganache. The recipe proposed is made with raspberry pulp plus 10% sugar.*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberrypulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g GUANAJA (=70 % cacao), 90g inverted sugar, 165g butter. For ganaches made with milk chocolate 1000g(JIVARA LACTEE (=40% cacao), partially melt the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate 1400g , melt all the chocolate at 35C.Lots of succes,Geert www.patisserievercruysse.be

Guittard/callebaut/Valrhona ?

Posted in: Opinion

thank you!

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks very much for this. I like your chocolates very much.I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else?What is the best chocolates to go with fruits? White or milk or dark?I only want to make realy fruits puree not artificial flavour. Often the fruit flavour gets overshadowed by the flavour of chocolate. What shall I do to make fuit flabour to stand out? If I put too much fruit puree the ganache get very wet and soft and can not handle.Is this the only solution by adding cocoa butter to make the ganache firm?Please help.RegardsXinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hello Amber,As chocolatier, and only working with Valrhona I would be glad to give you some of the basics for ganaches to cut with guitar and enrobing.500 g cream 35%8 /10% invert sugar10/15% butter of the best qualitydark chocolate: 640 g Araguani 72% cacaomilk chocolate: 1000 g Jivara 40% cacaowhite chocolate: 1220 g Ivoire 35%This recepie is for one square 34x34 cm, 1 cm hightLots of succes...)Geert Vercruysse

Guittard/callebaut/Valrhona ?

Posted in: Opinion

From your list for a beautiful chocolate that is consistant in its performance I pick Valrhona, hands down. Where do you buy your chocolate? You should be able to ask them for some recomendations, too and to give you some of the specs. A lot of chocolate has it right on the packaging what uses it is most suitable for.It is not on your list but El Rey's Icoa is my favorite white chocolate by a long shot, though I have never enrobed with it.

Guittard/callebaut/Valrhona ?

Posted in: Opinion

I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "thin" chocolate for enrobing.I'm looking for a "go-to" predictable, but great chocolate in dark, milk & white. I don't have the ability to taste all the varieties of each..so at this point I'm asking for your expertise.Guittard's best dark/milk/white for enrobing?Callebaut's best dark/milk/white for enrobing?Valrhona's best dark/milk/white for enrobing?And..which brand do you prefer the most?
updated by @Amber B.: 04/10/15 07:48:36

What's the best Valentine's Day Gift?

Posted in: Opinion

What kinds of gifts are you giving for Valentine's Day?

updated by @Tamy Daltun: 05/21/15 08:01:48

Organic Cocoa Beans

Posted in: Opinion

I sincerely doubt that methyl bromide can be used on organically-certified cocoa beans. If so, the integrity of the organic system is called into question. A food microbiologist colleague told me recently that CO2 is used in fumigation; it takes longer, however. Producing semi-finished product in the country of origin is a fairly low-cost way of getting rid of pests, as beans are roasted around 280 degrees F. Problem with semi-finished product is the import duties. The EU slaps a 9.7 % import duty on semi-finished product.

Organic Cocoa Beans

Posted in: Opinion

Methyl Bromide is the agent used to fumigate cocoa beans and wooden pallets. A process that has been used for many years to prevent the importation" of insects and other pests. There are other ways to obtain pest free certificates but at additional costs.Excerpt from workers safety manualHealth effects of methyl bromideMethyl bromide is highly toxic to humans and animals. It may be inhaled or absorbed through the skin. Acute exposure can cause severe chemical burns of the skin, eyes and airways, delayed chemical pneumonia which produces water in the lungs, severe kidney damage and has devastating effects on the central nervous system. The effects may be fatal.If a person inhales smaller amounts of methyl bromide it may produce effects that give the appearance of alcohol intoxication such as mental confusion, double vision, tremors, lack of co-ordination and slurred speech. Repeated mild exposures accumulate and cause skin rashes.The most likely mode of exposure is by inhalation of the gas. The gas cannot be smelt until at dangerous concentrations so exposure above acceptable levels may occur unknowingly. Methyl bromide may also cause burns to the skin or eyes and may be absorbed through the skin. Soil applications are particularly likely to cause burns to the feet and legs.The effect of methyl bromide poisoning is permanent and irreversible. If any symptoms occur within 24 hours of exposure then medical attention is required.

Organic Cocoa Beans

Posted in: Opinion

Recently I talked to a chocolate producer and was told that organically grown cocoa beans are being fumigated prior to entering the United States, using the same kind of gas as the one for fumigating homes.

How in the world can you still call these beans "organic" after being treated with poisonous gas?

I appreciate youropinion in this matter.

Helmut Placek

updated by @helmut placek: 05/03/15 12:07:12

Chocolate Chip Cookie Recipe

Posted in: Recipes

Thanks! The link is great!

Chocolate Chip Cookie Recipe

Posted in: Recipes

Try this link to the recipe for perfect chocolate chip cookies from America's Test Kitchen (on PBS). They go to great lengths to ensure a chewy cookie: http://www.recipezaar.com/perfect-chocolate-chip-cookies-americas-test-kitchen-387119

Chocolate Chip Cookie Recipe

Posted in: Recipes

Thanks, Sarah, I will try them on my next day off!

Chocolate Chip Cookie Recipe

Posted in: Recipes

My daughter swears by the Jacques Torres recipe (as published in the NY Times). I think those are pretty moist and chewy both, but I have not tried them. http://www.nytimes.com/2008/07/09/dining/091crex.html

Chocolate Chip Cookie Recipe

Posted in: Recipes

I have been looking for a chocolate chip cookie recipe whereby the cookies stay moist and chewy. Any suggestions?
updated by @Kate Blake: 05/04/15 00:47:02

Simple Chocolate Love

Posted in: Allow Me to Introduce Myself

Oooh! Very nice!

Simple Chocolate Love

Posted in: Allow Me to Introduce Myself

Hi Dee,it's actually not about quantity of cacao in your chocolate, it's about quality of your chocolate. Milk powder increases the caramel taste in chocolate, for instance. Besides, there are quite strong cacaos so you almost have to "delute" them by milk in order to let the taste develope fully and not to be owerpoeering. Neither percentage nore colour can actually tell you how good or bad or enjoyable your chocolate will be. And this discovering is a fascinating journey! There is not only sweetness or bitterness in a chocolate - in a good chocalte you can wxplore plenty of tastes and their synergy. This is the great thing about chocolate for me. It's kind of mini medidation - when you are absolutely open to your senses.

Simple Chocolate Love

Posted in: Allow Me to Introduce Myself

Thanks guys! This is very helpful!So, is it like the only chocolate that really counts is dark chocolate? Or is that just the preference of some people?Because I can get on board with white chocolate not counting as chocolate (since it has nothing to do with the cacao - at least that's what Food Network told me), but milk chocolate still has some chocolate in it.And, if I can ask any questions... Do you think it could be possible to find a lost chocolate? I used to get "French Chocolate Mousse" (I haven't the slightest clue if it actually had anything to do with France at all, but that's what they called it) from a coffee shop by my college, and haven't found any chocolate I liked even remotely as much as it since it closed. I've been on a hunt, and thought this might be the best place to ask about it.