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Post by Thomas on Sept 23, 2014 23:44:47 GMT -5
I've just started making bean to bar chocolate and I'm having some problems table tempering the Milk Chocolate. I'm using an 18"x24" piece of marble for tabling. I did a batch of dark that was ok and I've tried three times with Milk and is still not perfect. It looks like tiny specs of fat bloom. Could be sugar bloom, but I don't think so. See the attached photo. Tonight I was very careful and only tempered about a pound of chocolate. Melted to 120 F, well it actually went to 140 F, then tabled to 80 F, mixed back into the bowl and it went to 91 F (I was trying for 90 F). Air temp in my house was about 75 F and I have no idea about humidity. I live near San Francisco, CA so it is not humid. The dark that I tempered had similar specs but not as noticeable. Also I am using the Tomric G-402 molds. Any thought are greatly appreciated. Thanks, Thomas
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Post by Sebastian on Sept 24, 2014 4:56:19 GMT -5
it's always time, temp, or contamination. How'd you cool the bar?
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Post by Thomas on Sept 24, 2014 20:29:37 GMT -5
I cooled the bars just sitting in the kitchen for an hour or so. Then I put one in the freezer for 3 mins. The back of the bar was also bloomed but it was just on the surface. The bar did have a nice snap. I'm going to try again but leave the chocolate at melting point a little longer and then longer at the working temp a little longer. I'm guessing that I did not mix the chocolate long enough at the working temp to melt all the bad crystals that may have been formed in the bowl while I was tabling the chocolate.
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