My problem is that I am not succeeding in attaining the rheological properties in chocolate. I have been making chocolate using cocoa butter, cocoa powder, sugar syrup and milk solids. But after tempering the chocolate, when I allow chocolate to set, it acquires the shape of mold. On demolding, it melts instantly despite additing Lecithin as a Stabliser. What should I do?
I think ingredient ration matters in this case. Cocoa butter melts at around 34-38 celsius and if you have added high amount of cocoa butter it would show high tendency to melt. Lecithin is also source of fat which work as an emulsifier and stabilizer. It supports cocoa butter to get combine with other ingredients evenly. So, one solution I suggest is change the ingredient ratio.
Other thing is the time and temperature combination you use to set the chocolate. If you use cool environment to set the chocolate it would solidify the fat better than in room temperature. So, you can do some trials to find the best time temperature combination to set the chocolate that facilitates proper demolding.
Buenas tardes
Puede ser la formulación utilizada no sea la adecuada y tenga un porcentaje alto de humedad, si el % de humedad es alto puede ser por el jarabe de azúcar contenga una cantidad alta de agua.
This defect is due to formulation you used, it is not appropriate and has a high moisture in sugar syrup. Standardize your recipe for with suitable fat and moisture content also.
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