I didn’t think chocolate moulding is such a critical and hard operation. Chocolate bar must be melted to 45 °C, cool down to 28 °C and raise back to 32 °C before pouring into moulds. Maybe not for the masters.
All directions I have read from different websites and books never state tolerances. Meaning, the temperature values need to be exact. Missing any part means the process should be repeated from the beginning.
Buying chocolate bars from stores makes the operation easier. They are in good temper before out for sale. All the buyer has to do is raise the temperature just enough to melt and pour it into moulds. It will never go out of temper as long as temperature is not set to high.
I guess what I want to achieve is more tricky. I am doing it from scratch, from cocoa roasting, to grinding, to molding. I add no milk, sugar, extra cocoa butter and lecithin. I am making a plain pure chocolate.
Here are my initial crappy result.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.