Using Real Chocolate- Air Bubble Help!

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

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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 Cake Central Cake Decorator Profile
nglez09 Posted 18 Mar 2007 , 8:42pm
post #2 of 4

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

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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.

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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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