Shell Molding

Front

What temperature should molds be prior to lining?

Back

80 F-85 F

Front

Why will overseeded chocolate not release easily from molds?

Back

It has already contracted in the bowl

Front

Why will underseeded chocolate not release easily from molds?

Back

It forms too few crystals

Front

Why should filling be fluid when depositing into shell molds?

Back

To create an even surface for sealing

Front

Why should chocolate molds be polished prior to use?

Back

For better shine.

Front

Latent heat of crystallization is

Back

a substance releasing heat as it crystallizes

Front

If not removed, latent heat of crystallization can cause

Back

bloom

Front

True or false: Chocolate makes a mirror image of whatever it sets on

Back

True