is it necessary to have a cooling tray with fan? Aren't perforated sheet pans acceptable?

is it necessary to have a cooling tray with fan? Aren’t perforated sheet pans acceptable?


Archived Comments

MaDe – it depends on what you are trying to cool … and what are you trying to cool it in, and how long you have to wait.

In general, the latent heat of crystallization (the heat that is given off when chocolate cools down) can be carried off more efficiently if there is some sort of airflow. Even with a perforated sheet pan, having a fan to improve air circulation, especially on the underside of molds, is a good idea.

Comments

Sign in or become a The Chocolate Life member to join the conversation.
Just enter your email below to get a log in link.

You've successfully subscribed to The Chocolate Life
Great! Next, complete checkout for full access to The Chocolate Life
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.