I recently read something that said one should not wash molds--even
professional rigid plastic molds--with soap, but simply buff the cavities
with a cloth between uses. It suggested using hot water only if any washing
was required.

Is there anyone else here who uses professional plastic molds--I'm not
talking about metal molds--and, if so, do you wash them with soap, in the
dish washer, with hot water only, or what?

I use polycarbonate chocolate molds.( or what you call professional
molds).
..If I use it continuously I just have to wipe off the ' chocolate
'dirt and reuse it.

If it gets really dirty that wiping will not remove the dirt I have to
soak it in very hot water and let the dirt soften and then wash it
slightly soapy water.
Then rinse it again with very hot water, let it drip dry.
Then wipe it with clean cloth and put in the mold warmer for later use.

I occasionally wash it in the dishwasher but don't use much soap.

Chembake wrote:
> I use polycarbonate chocolate molds.( or what you call professional
> molds).
> .If I use it continuously I just have to wipe off the ' chocolate
> 'dirt and reuse it.
>
> If it gets really dirty that wiping will not remove the dirt I have to
> soak it in very hot water and let the dirt soften and then wash it
> slightly soapy water.
> Then rinse it again with very hot water, let it drip dry.
> Then wipe it with clean cloth and put in the mold warmer for later
> use.
>
> I occasionally wash it in the dishwasher but don't use much soap.

Thanks--I've been washing mine in the dishwasher mostly--using gel, not
granular soap. I think I'm going to try washing them less and see what
happens.

On a related note, I have one mold that causes me continual problems, and it
sounds as if you might be able to help me with it! The mold in question is
the tilted teepee. I can't recall who the manufacturer was, because I got it
from JB Prince, but you probably have seen it.

The first problem I had with this mold was that it was very difficult to get
the chocolate to penetrate to the tip, despite shaking and tapping and so
on. I solved that by poking into the bottom of each cavity with a tapered
wooden chopstick when the mold was filled with chocolate, before pouring our
the excess. It is unorthodox, I suppose, but it does work.

The second problem I've had with this mold is frequent rashes of light
spotting--similar to bloom, but not bloom. It happens with this mold, but
not with others. I've been trying to figure out why, to no avail. Does it
have something to do with the unusual depth vs width of the cavity? Does it
have to do with the temperature of the mold, the room, over crystallization?
I'd appreciate your thoughts on the subject. The Wybauw book has helped me
overcome some technical problems, but not this one so far.

By the way, what temperature do you warm your molds to before use?

Janet Puistonen wrote:
> Chembake wrote:
> > I use polycarbonate chocolate molds.( or what you call professional
> > molds).
> > .If I use it continuously I just have to wipe off the ' chocolate
> > 'dirt and reuse it.
> >
> > If it gets really dirty that wiping will not remove the dirt I have to
> > soak it in very hot water and let the dirt soften and then wash it
> > slightly soapy water.
> > Then rinse it again with very hot water, let it drip dry.
> > Then wipe it with clean cloth and put in the mold warmer for later
> > use.
> >
> > I occasionally wash it in the dishwasher but don't use much soap.
>
> Thanks--I've been washing mine in the dishwasher mostly--using gel, not
> granular soap. I think I'm going to try washing them less and see what
> happens.

Most of the craft chocolatiers dont wash their molds often so its
easier to use.
By the way I am using fluid soap.
> On a related note, I have one mold that causes me continual problems, andit
> sounds as if you might be able to help me with it! The mold in question is
> the tilted teepee. I can't recall who the manufacturer was, because I gotit
> from JB Prince, but you probably have seen it.
>
I have used a similar one but of pyramidal shape as well a deep
conical dome shaped molds.

> The first problem I had with this mold was that it was very difficult to get
> the chocolate to penetrate to the tip, despite shaking and tapping and so
> on. I solved that by poking into the bottom of each cavity with a tapered
> wooden chopstick when the mold was filled with chocolate, before pouring our
> the excess. It is unorthodox, I suppose, but it does work.

I usually use a thinner chocolate by adding more cocoa butter to
chocolate or better ( cost effectively )with the use of 0.1-% based on
the chocolate weight an emulsifier polyglycerol polyricinoleate. A
thinner chocolate will penetrate those crevices better.

Another thing is be sure to warm the molds before filling them up with
chocolate so it will flow better and not harden immediately if the
mold is otherwise cool.
Some chocolates even if well tempered is a bit thick and wont
penetrate the minute crevices of the molds so I thin it down with those
materials I mentioned.
Other made a mistake of filling such intricate molds with slightly
overtempered chocolate which does not flow evenly.

>
> The second problem I've had with this mold is frequent rashes of light
> spotting--similar to bloom, but not bloom. It happens with this mold, but
> not with others. I've been trying to figure out why, to no avail. Does it
> have something to do with the unusual depth vs width of the cavity? Does it
> have to do with the temperature of the mold, the room, over crystallization?
Light spotting similar to bloom?
I have not experienced that in my pyramidal molds....
Are that particular molds have rough surface just like real Indian
teepees ?
It might be uneven chocolate coating due to such irregular
surface.....that causes some sort of refractive effects on the
chocolate gloss which can be seen as some sort of a bloom by other
people.
But if its distinct even can you describe how it exactly appears...
and when?
> I'd appreciate your thoughts on the subject. The Wybauw book has helped me
> overcome some technical problems, but not this one so far.
>
Wybauw book is a good one , and really suited to the chocolatier.

 By the way, what temperature do you warm your molds to before use?
My mold cabinet is set at 32 to 35 deg C and all the chocolate comes
out fine with molds exposed to that condition.

Chembake wrote:
> I have used a similar one but of pyramidal shape as well a deep
> conical dome shaped molds.
>

I have the ridged pyramid, and never have any problems with it. The on
that's been an issue is conical and tilted to one side.

>> The first problem I had with this mold was that it was very
>> difficult to get the chocolate to penetrate to the tip, despite
>> shaking and tapping and so on. I solved that by poking into the
>> bottom of each cavity with a tapered wooden chopstick when the mold
>> was filled with chocolate, before pouring our the excess. It is
>> unorthodox, I suppose, but it does work.
>
> I usually use a thinner chocolate by adding more cocoa butter to
> chocolate or better ( cost effectively )with the use of 0.1-% based on
> the chocolate weight an emulsifier polyglycerol polyricinoleate. A
> thinner chocolate will penetrate those crevices better.

It's not a crevice, but literally the tip of the cone. What I think happens
is that a tiny air pocket forms, and it is too far down for tapping and
shaking to release it.

> Another thing is be sure to warm the molds before filling them up with
> chocolate so it will flow better and not harden immediately if the
> mold is otherwise cool.
> Some chocolates even if well tempered is a bit thick and won't
> penetrate the minute crevices of the molds so I thin it down with
> those materials I mentioned.
> Other made a mistake of filling such intricate molds with slightly
> overtempered chocolate which does not flow evenly.
>

From what I've read recently, and your advice, I think I might remedy the
situation by warming the mold so that the chocolate in the tip takes longer
to set and therefore there is a better chance of releasing the air pocket.
I think that I may also be overdoing the precrystallization stage when
tempering. They may be subtle, but perhaps all of these adjustments added
together will make a difference. Certainly, raising the temperature of the
room in which I'm dipping truffles several degrees has helped with
other--previously mysterious and erratic--appearance issues.

>> The second problem I've had with this mold is frequent rashes of
>> light spotting--similar to bloom, but not bloom. It happens with
>> this mold, but not with others. I've been trying to figure out why,
>> to no avail. Does it have something to do with the unusual depth vs
>> width of the cavity? Does it have to do with the temperature of the
>> mold, the room, over crystallization?
> Light spotting similar to bloom?
> I have not experienced that in my pyramidal molds....

I don't have it in the true pyramid, just in this conical one.

> Are that particular molds have rough surface just like real Indian
> teepees ?

No. They call them "tilted teepees" at JB Prince, but they really are tilted
cones. There are a few decorative lines running from the base to near the
tip.

> It might be uneven chocolate coating due to such irregular
> surface.....that causes some sort of refractive effects on the
> chocolate gloss which can be seen as some sort of a bloom by other
> people.

It's not that. It's more like a rash. There's a picture of a chocolate with
a similar problem in the troubleshooting section of the Wybauw book, if you
have the book, it is number on the bottom right. It's figuring out which of
the possible causes is the problem that I haven't succeeded in so far,
especially since I can use five different molds, one right after another
with the same batch of tempered chocolate, and only this one will be faulty.
In fact, I actually have two of these molds, and often one has the flaw and
the other doesn't when used at the same time. And it will appear in some of
the cavities, but not all.

> But if its distinct even can you describe how it exactly appears...
> and when?

It appears after the cavities in the mold are fully set, before they are
filled with the center material. (I now wait before filling this mold, since
chocolate shells can be reused, but once filled must be discarded if this
faulty.

It looks similar to photos 8 and 9 opposite page 40 of the Wybauw book, if
you have it.

Janet Puistonen wrote:


I have the ridged pyramid, and never have any problems with it. The on
that's been an issue is conical and tilted to one side.

>It's not a crevice, but literally the tip of the cone. What I think happens
>is that a tiny air pocket forms, and it is too far down for tapping and
>shaking to release it.

If its tilted then that will likely be the case.....But using thinner
chocolate would help but not the complete solution to the problem...In
the industrial situation the chocolate injected under pressure driving
the air bubbles upward so it does not occur....and the degree of
tapping is more rigorous .
Where as in the handmade chocolate its poured by gravity which is good
if the mold does not have that peculiarity but would surely exist
regularly in that type of mold you are using as hand tapping it.
A slightly under tempered chocolate (which is bit thinner) would
penetrate those deep and sharp ends and might help.

Another suggestion to ameliorate that situation is to pour enough
chocolate ( about a trird of the volume)while continuously tapping to
fill these deep holes then possibly remove the air pockets ( but not
half full) then immediately add more chocolate to fill it up.
The drawback is that will slow down your process and if you don't
have a tempering machine to keep your chocolate well tempered


>From what I've read recently, and your advice, I think I might remedy the
>situation by warming the mold so that the chocolate in the tip takes longer
>to set and therefore there is a better chance of releasing the air pocket.
>I think that I may also be overdoing the precrystallization stage when
>tempering. They may be subtle, but perhaps all of these adjustments added
>together will make a difference. Certainly, raising the temperature of the
>room in which I'm dipping truffles several degrees has helped with
>other--previously mysterious and erratic--appearance issues.

Indeed under tempering by a little bit as promoted by raising the
temperature is better as it gives better results in some products

>It's not that. It's more like a rash. There's a picture of a chocolate with
>a similar problem in the troubleshooting section of the Wybauw book, if you
>have the book, it is number on the bottom right. It's figuring out which of
>the possible causes is the problem that I haven't succeeded in so far,
>especially since I can use five different molds, one right after another
>with the same batch of tempered chocolate, and only this one will be faulty.
>In fact, I actually have two of these molds, and often one has the flaw and
>the other doesn't when used at the same time. And it will appear in some of
>the cavities, but not all.

Is that the book titled Fine Chocolate, Great Experience?......I
don't have it in my possession ( but I saw browsed it in the
library)...
...

>It appears after the cavities in the mold are fully set, before they are
>filled with the center material. (I now wait before filling this mold, since
>chocolate shells can be reused, but once filled must be discarded if this
>faulty.

It looks similar to photos 8 and 9 opposite page 40 of the Wybauw book,
if
you have it

Sorry I can't concur..... but let me think...... yeah I think I know
what you mean....I remember ..it happened occasionally in the past with
my chocolates.
It has something to do with uneven chocolate shrinkage....and that is
caused by erratic cooling rate.
If the chocolate is cooled rapidly by putting at lower cooling
temperature the contraction is uneven.... resulting in some sort of a
rash like patch...
BTW I will not give specific temperature values as that is relative to
the equipment you are using....you have to check it out by yourself
with your own facility....Some of these machines requires it to be set
at 15-18 deg C, other 12-16 degC and the rest 15-20 deg C. Its
confusing to the small time chocolate maker and only experience will
tell you what is best for your situation.
What I did is I set the cooling tunnel temperature by a few degrees
above so that the cooling will be even.. this occurs if I cooled only
small batches of chocolate but not when there is a full load.
If I make small batches of filled molded chocolates ...I put it in the
fridge racks I have to place some plastic or paper sheet underneath to
offer some sort of resistance to the cool air circulation of the fridge
ambient. Some times when the surface appears already set I cover the
molds with paper to slow down the rate of cooling to ensure even
chocolate shrinkage.
but preheating the mold also would give good result as the chocolate
sets slower and so the cooling rate is controlled