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using REAL chocolate- air bubble help!

post #1 of 4
Thread Starter 
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!!!!!
post #2 of 4
Sorry I am no help, but here's a BUMP.
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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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.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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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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