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Post by adamwardvgp on Mar 25, 2013 0:17:29 GMT -5
I'm pretty new to all this chocolate making stuff, but I've attempted probably ~10 batches or so of various ganache centers which I dip in chocolate. Still every single time I end up with unsightly spotting and streaks all over the outer coating. I've own a copy of "Chocolates and Confections" by Peter Greweling and have read quite a bit on the web but my attempts at tabling are still ineffective - so I have a few questions.
I'm guessing my problems at this point are residence time and cooling rates.
What general ambient room temperature do you typically make chocolates in - and particularly what temperature should my marble slab be? and also how long do you typically end up working it on the table?
It seems my chocolate cools REALLY fast once I put it on the slab, usually no more than a minute of working it around. There's almost always some chocolate that has solidified because it cools so quick. My last few batches I stopped mixing the fully cooled chocolate that I tabled back into the original bowl, and I seem to get less bloom than most of my prior batches.
Lastly once I mix it back in how long should I leave it at the 81f mark before reheating up to 90f? and how long should I leave it at 90 before dipping?
Also lastly I'm using an infrared digital thermometer, so I'm only getting surface temperature reads, does anyone feel like switching to a traditional thermometer is a better option?
Thanks in advance!
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