Selmi Chocolate Machinery

New Selmi - best temps for milk choc

Picture of Tiny Tina
New Selmi - best temps for milk choc
by Tiny Tina - Friday, 5 August 2011, 3:44 AM

Hi I am using coveture milk choc and cannot get them to temper well. The back of the filled mould has tiny squiggly lines. I cannot get the bubbles out easily without a lot of work. I am wondering if I am using the chocolate too cool?

Melting at 45 degrees

Tried Tempering at 28.5 29 and 29.5 (should I try hotter)

Humity is between 49-52 %

Room temperature is 20 -22 degrees

The mould are at room temperature.

What am I doing wrong??? Appreciate some help cheers.

Picture of Melanie Boudar
Re: New Selmi - best temps for milk choc
by Melanie Boudar - Sunday, 28 August 2011, 9:43 PM
Your problem is probably the way you are cooling the chocolate, not that it isn't temepered. You need to get the heat out of the mold to prevent lines or bloom. Try letting the chocolate sit at room temp for a few min after filling, then get it into a refrigerator for 15 min and a cooler environment (about 60) after that.
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Re: New Selmi - best temps for milk choc
by vicente aquino - Wednesday, 8 August 2012, 3:14 AM
Once the tempering temperature at 26 - 28 degrees C is already reached, raise the temperature to 30 degrees C and start using the chocolate. Need also to heat up the mold by using a hot air blower to at least 26 degrees C.