Take the 2-minute tour ×  I poured some undertempered chocolate
into molds (as practice). Out of the molds, the exterior of the
shells were glossy, clear, and hard as is well-tempered
chocolate. The interior streaked terribly.  I suppose the
polycarbonate/chocolate surface interaction is preventing
exterior streaking. Any explanations?  share|improve this
question What do you mean by "undertempered"? –  Aaronut Feb 9
'11 at 18:54 Chocolate that I marbled a good portion of, but
that I didn't thoroughly mix in with the rest of the chocolate
so full seeding didn't occur. –  ash Feb 9 '11 at 19:58 How long
have they been out of the molds? –  Computerish Feb 10 '11 at
2:09 About one day . –  ash Feb 10 '11 at 3:00  1 Answer 1  up
vote 2 down vote accepted  First of all, if by marbling you mean
spreading chocolate on a slab, then your chocolate may be
tempered. If you heated the chocolate properly and slabbed a
good portion of it then when you add the slabbed chocolate back
in, it will temper all of the chocolate.