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Post by copasetic on Mar 14, 2015 2:55:27 GMT -5
Hi guys,
Absolutely love the information on this site. I thought I would ask for some specific advice of my own. I have made two batches of Peru 70% chocolate. The first batch was reasonably bitter because I only grinded it for 7 hours, but the second batch tastes very good.
The issue I am having is that while the bars show no bloom and are quite shiny, they have a very soft texture. There's no snap whatsoever. What would make the chocolate have no bloom but not have the snap that is indicative of well tempered chocolate?
I have quite a warm room temperature. I put the bars in the fridge for about 5 minutes before resting them on the counter.
Any help would be greatly appreciated. Thanks!
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Post by smoothchocolator on Mar 20, 2015 20:18:38 GMT -5
Hi copasetic Warm room temperature definitely makes the chocolate softer! Also making chocolate at warm environment can do the same thing. If you pour the chocolate into the moulds at warm environment and let them set like that can cause coarse crystal structure which then also cause fat bloom (or not sometimes) but chocolate will also stick to the moulds due to the poor shrinkage. If you had no problem getting them out of the moulds, then maybe chocolate is perfectly crystallised but your room might be a little too warm!
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