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Post by light on Jul 9, 2014 6:42:21 GMT -5
Hello, I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine. Then I dip the centers, and when it cools I see "stripes" of bloom on all of the chocolates. While working I always keep the chocolate above 28c and below 32c. What may be the problem? Any advice will be appreciated. Image attached. Thanks!
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Post by timwilde on Jul 22, 2014 3:02:22 GMT -5
someone else may have more experience in this, but I get that in my chocolates due to warm resting temperatures. Essentially, you've got things tempered, but it's taking too long to set and/or there are temperature swings or inconsistent temperatures - all of my molded chocolates get that in the warmer times of the year, whereas in cooler times, I they setup perfectly in the closet I have setup for my molding room. Might help to stick in a fridge to setup for 10-20 mins.
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Post by cheebs on Jul 22, 2014 9:29:16 GMT -5
What is your room temperature and humidity at the time of dipping? In my experience this happens when there is an excess of heat or humidity in the room. Also, from improper stirring of the tempered chocolate. You might also want to experiment with working temperatures of the chocolate, 31-32 seems a little low for dark.
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