You probably already know that when you temper coloured cocoa butter and chocolate, it is extremely important that you focus on the temperature of the cocoa butter and chocolate.
But what about the room temperature and the temperature of the chocolate mould - do you need to pay attention to these too?
The answer is a big YES! One of the conditions for succeeding in making shiny chocolate bonbons is that the room temperature and the temperature of the chocolate moulds are neither too high nor too low.
Here are my recommendations for temperatures in the colouring, moulding and capping process:
1. Colouring of moulds
In the colouring process, the optimal temperature of both room and chocolate moulds is 18-20°C. It is often a bit warmer in my kitchen - typically 21°C. It is also quite possible to colour chocolate moulds at 21°C, but I think it is easier to achieve good results when the temperature is slightly lower.
2. Moulding of shells
In the work process where you mould shells, the optimal temperature of both room and chocolate moulds is 19-20°C. As mentioned above, it is often a bit warmer in my kitchen - typically 21°C - and that also works.
3. Capping of chocolate bonbons
In the work process where you cap the chocolate bonbons, the optimal temperature of both room and chocolate moulds is 20-21°C.
Do you also want recommendations for the temperatures for the other processes: Storage of coloured moulds, storage of the moulded shells before filling, the filling process itself and storage of the finished chocolate bonbons? Find the complete temperature overview on page 66 of "CHOCOLATE BONBONS - a practical guide".
The e-book is full of practical tips for all stages of the work process of making chocolate bonbons, including step-by-step guides, fixing typical problems, recipes and much, much more.
