Pesky air bubbles often cause grief to chocolatiers, especially when using chocolate
moulds. Tapping a filled mould by hand or using a shaker
table or other equipment, can effectively release trapped air from the
chocolate. The frequency of this motion can play a critical in forcing air to
the chocolate’s surface.
Did you know that very high frequency pulses or taps to the
mould can have the adverse effect by increasing the depth of the
chocolate’s surface tension layer, trapping air and pushing it to the bottom of
the mould? To the chocolatier’s dismay, unsightly hollow spots or huge bubbles
will later appear on the face of the moulded chocolate.
For best results, experiment with tapping filled mold at rates between 5 and 20 times a second produce, depending on the viscosity of the chocolate and the
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