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Old 06-08-2011, 01:39 PM   #1
Assistant Cook
Join Date: Jun 2011
Posts: 1
yellow and green mold in hand made chocolates

I have some hand made truffles. In the past these were hand-dipped, but the maker switched to filling molded chocolate with ganache.

Since then, I have found mold in most pieces where the ganache met (or didn't meet and allowed air space) the molded chocolate. I'm guessing this airspace led to condensation, hence the mold.

Does anyone know what kind of mold it might be?

What the source might be? Like the cream in the chocolate (that moisture's got to come from somewhere)? Or would it be that the chocolate maker's kitchen is contaminated.

She lives in a very hot climate, and I imagine the candies go through several heat up/cool down phases before they get to me, which would explain condensation, but the mold is new and a problem.

Thanks for any help you guys might have!


beejay is offline   Reply With Quote
Old 06-08-2011, 03:24 PM   #2
Sous Chef
Join Date: Apr 2011
Posts: 534
>>heating cycles

yup. definitely not the kind of mold I would eat.

sugar per se does not support mold - so it's something else in the "stuffings" that's likely gone off.
dcSaute is offline   Reply With Quote

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