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Post by aaalxndr on Feb 2, 2015 17:01:30 GMT -5
Hi all, I've been using the same method for tempering and it's worked for months until recently; what I keep ending up with is something that looks like this: My process is as follows: 1. Heat chocolate in melanger using a heat gun while running without tension bolt 2. Once chocolate reaches 130º, stop melanging 3. Turn on fan and begin cooling chocolate until it reaches 90º (melanger still running without tension) 4. Pour about 1/3 of chocolate onto marble and table until fudge-like in consistency (don't know exact temp...) 5. Break up the seed chocolate and add it incrementally back to the melanger, letting it spin and incorporate seed 6. I then heat it all back up to 91º, never letting it above 91.9º In between molds, I'll heat it back up if I need to, but again closely monitor temperature the whole time. 7. I usually let it set up for 5 min., then take it to the fridge for 15 min, and then back to the counter again for 12 hours. 8. Ambient temp. was a little warmer today than usualy, maybe 73º, but I feel like it has happened when it was much cooler, say 69º too. What might be causing this fat bloom? Today, the first two molds came out in temper but the last three molds did not. I'm pulling my hair out over here! EDIT: I'm using 70% Venezuelan beans and 30% pure cane sugar. This batch is about 2lbs.
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Post by Thomas on Feb 5, 2015 0:36:15 GMT -5
From my experience, it was your ambient temperature. I have always had trouble with my bars loosing temper after molding if the ambient temperature was that high. I prefer no higher than 68 degrees F. I also always use a fan to help move any heat away from the molded chocolate.
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Post by Sebastian on Feb 26, 2015 11:26:43 GMT -5
1) How are you reheating it back up to 91? 2) is it blooming on just the back of the bar, or inside the moulds as well?
I'd probably encourage you to not cool your mass down to 90 initially, and leave it a bit warmer. That way when you take out your 1/3 and add it back, the goal would be to have it cool it down to target temperature just via addition of the tempered mass you've added. Currently, you're essentially taking it to target temperature, and over cooling it via the tempered add back. Try it at about 100 or 105, and measure your temperature after you've added back the tempered chocolate to see if you're at the 90-91F area w/o having to reheat.
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