I always find I get a weird build up of static in my bar moulds after a few uses, to the point where you can see patterns from it along the edges of the bars. It goes away after washing them but if anyone has any suggestions for ways to get rid of it I'm all ears!
I've experienced the weird (it truly is!) static too, but only on my custom Micelli moulds. Never on any of my moulds from Chocolate World. I wondered if it had to do with the cloth/pads I use to polish. I also read that high humidity decreases static, while low humidty increases it. But heck, I don't want high humidity while I'm tempering!
This is a great topic! Moulds and mould care really isn’t addressed in many places. I’ve been struggling with some moulds I bought from a chocolate company here- they are super sturdy but gosh they are so impossible to polish up nicely and always leave marks on the chocolate. I hadn’t liked the idea of rubbing alcohol- I’ll give grain alcohol a go 🙂
Cathy, I feel your "impossible to polish up" pain! I had no luck with the grain alcohol, but it's probably worth a try. Let us know how it works for you!
I always find I get a weird build up of static in my bar moulds after a few uses, to the point where you can see patterns from it along the edges of the bars. It goes away after washing them but if anyone has any suggestions for ways to get rid of it I'm all ears!
I've experienced the weird (it truly is!) static too, but only on my custom Micelli moulds. Never on any of my moulds from Chocolate World. I wondered if it had to do with the cloth/pads I use to polish. I also read that high humidity decreases static, while low humidty increases it. But heck, I don't want high humidity while I'm tempering!
It's so odd isn't it! I'll switch up what I use for polishing and see if that helps!
This is a great topic! Moulds and mould care really isn’t addressed in many places. I’ve been struggling with some moulds I bought from a chocolate company here- they are super sturdy but gosh they are so impossible to polish up nicely and always leave marks on the chocolate. I hadn’t liked the idea of rubbing alcohol- I’ll give grain alcohol a go 🙂
Cathy, I feel your "impossible to polish up" pain! I had no luck with the grain alcohol, but it's probably worth a try. Let us know how it works for you!