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Post by finnscacao on Mar 22, 2015 15:39:19 GMT -5
Recently, whenever I have made a batch of chocolate, after I temper it (I tend to either temper the chocolate using alchemist John's method with the melanger or just with a marble slab) and when it is setting, it immediately develops a bloom. When I take it out of the mould it doesn't melt at room temperature or on my fingers, it has a nice snap and on the side that was touching the mould it is shiny. It started roughly when I started using beans from a 120kg shipment of Venezuelan Sur Del Lago. When I got a sample of these beans before I purchased the shipment, everything tempered fine. Also we have started using different sugar (we changed from organic to non-organic) because we thought the sugar may have been the problem as we started using organic when we started using the new beans, but the problem has persisted. Also, I do not use lecithin or any other emulsifiers in my chocolate. The picture attached is what the chocolate with the bloom looks like. Any suggestions? Thanks, Finn.
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Post by smoothchocolator on Mar 24, 2015 8:44:54 GMT -5
I'm thinking either temperature of the chocolate was a little too high (therefore melted some crystals) or your room temperature is a little too high..similar thing happens to me when I made chocolate on a hot day...If I have to make chocolates on a hot day, I either turn the air conditioner on or put the chocolate into the wine fridge straight after moulding...I don't know how (if) sugar affects the tempering of the chocolate..(help if anyone knows?)
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Post by Ben on Mar 24, 2015 13:47:45 GMT -5
Yeah, it could definitely be related to cooling. How are you cooling your bars? Also, can you give more info on your tempering process (temps, etc.)?
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Post by finnscacao on Mar 25, 2015 12:13:35 GMT -5
The temperature in my house is very average (roughly 23 degrees centigrade I). don't know if it is true, but I have hear that putting tempered chocolate in the fridge is bad and it is best to let it set at room temperature so it cools quickly to help the type V crystals. I temper my chocolate by refining my chocolate to the level I desire. I then make sure the temperature in my melanger is above 110F and then remove between 1/4 and 1/3 of the total weight of chocolate in my melanger and put it onto a clingfilm covered plate. I let this set in the oven (turned off) until it is a thick mass. While it is hardening I let the rest of my chocolate cool down in the melanger until it is between 90-95 F. When the chocolate in the oven has set and the chocolate in my melanger is between 90-95 F I cut up the set chocolate into small finger-nail sized pieces and add them back to my melanger. I then run my melanger for another minute or so to melt the set chocolate in and mix it all together. By this stage the chocolate is usually between 81.1 F and 92.8 F. I then mould up my chocolate. Sometimes I temper my chocolate using a marble slab. I do that by melting my chocolate to 113-122 F and then pouring 2 thirds onto a granite slab. I then spread the chocolate back and forth until it cools to 82-84 F. Next I add it back to the remaining third of the chocolate and stir it until it has incorporated evenly. By this stage the chocolate is usually between 88-90 F. I then mould it up.
Hope that information is what you needed, Thanks, Finn
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Post by lyndon on Mar 26, 2015 4:25:46 GMT -5
I would say anything over 18C is too warm to leave your chocolate out to set. I set my chocolate in a fridge that is controlled to about 14C
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