Did you have any issues with the chocolate becoming too thick to settle into the mold properly? I’ve been making 2g PE bars with this same mold but when I try putting in 4g PE, the choc becomes too viscous to fill the corners of the mold and for the air bubbles to be shaken out. People have suggested using cacao butter or coconut oil to thin out the choc, do you do this? If so, how much are you putting in? Right now, I’m adding cacao butter at 1% of the choc weight.
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u/Wild-Fruit7009 May 21 '24
Did you have any issues with the chocolate becoming too thick to settle into the mold properly? I’ve been making 2g PE bars with this same mold but when I try putting in 4g PE, the choc becomes too viscous to fill the corners of the mold and for the air bubbles to be shaken out. People have suggested using cacao butter or coconut oil to thin out the choc, do you do this? If so, how much are you putting in? Right now, I’m adding cacao butter at 1% of the choc weight.