Using Real Chocolate- Air Bubble Help!

Sugar Work By HammIamm Updated 27 Mar 2007 , 3:19pm by mendhigurl

HammIamm Posted 18 Mar 2007 , 8:25pm
post #1 of 4

i've used these molds lots before, so i'm not sure why i'm having problems, by i can't bang away the air bubble for the life of me!!
i am using a covature, i am tempering it to 113 cooling to 80 then warming to 85... i pour the chocolate in the mold, band them until the chocolate it too set to bang any more. then when i unmold them, most of the chocolates have air bubbles!!! this is so frustrating!! please help!!!!!

3 replies
nglez09 Posted 18 Mar 2007 , 8:42pm
post #2 of 4

Sorry I am no help, but here's a BUMP.

JoAnnB Posted 19 Mar 2007 , 12:37am
post #3 of 4

I am not sure why you are getting so many bubbles, but if you paint the surface of the mold before you fill it, the surface will be smooth.

mendhigurl Posted 27 Mar 2007 , 3:19pm
post #4 of 4

you may just be stirring too much before pouring making too many bubbles...and too much banging may also cause bubbles. I would maybe try to not bang that much and see what happens.

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