Post by finnscacao on Sept 1, 2015 7:55:16 GMT -5
Hello,
A few months ago I posted a question about my chocolate blooming. Unfortunately, I am still currently having the same problem. The problem is the every time I temper my chocolate, following the alchemists wet stone grinder technique, my chocolate sets hard, has a nice snap and doesn't melt on my fingers like tempered chocolate, but it develops a white bloom all over. This has been happening for months. I have tempered in hot and cold weather and even using the normal marble/granite slab method! It is not especially humid here. I have only managed to temper my chocolate once during the past few months and that was with a 1 kilo batch (I usually make 2 kilo batches as my melanger holds a maximum of 2 kilos). When I make 2 kilo batches the chocolate does also tend to overheat and reach about 131-140 F (55-60 C) and although it doesn't taste burnt, it tastes drier than tempered chocolate. The other day I also made a 1 kilo batch using the same amounts I used in my previous 1 kilo batch that worked, but it bloomed like my 2 kilo batches. I use Venezuelan organically grown (they aren't yet certified organic) Trinitario/Criollo Sur Del Lago cocoa beans.
This is the way I usually temper my chocolate (melanger method). First I refine my chocolate to the level I desire. I then make sure the temperature in my melanger is above 110F (43 C) 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 (32-35 C). When the chocolate in the oven has set and the chocolate in my melanger is between 90-95 F (32-35 C) 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 (27.2 C and 33.7 C). I then mould up my chocolate.
The way I temper my chocolate using a marble slab: First I melt my chocolate to 113-122 F (45-50 C) and then pouring 2 thirds onto a granite slab. I then spread the chocolate back and forth until it cools to 82-84 F (28-29 C) . 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 (31-32 C). I then mould it up.
I cool my chocolate at a temperature of 70 F (21 C) or cooler.
Hope someone can help,
Cheers,
Finn
A few months ago I posted a question about my chocolate blooming. Unfortunately, I am still currently having the same problem. The problem is the every time I temper my chocolate, following the alchemists wet stone grinder technique, my chocolate sets hard, has a nice snap and doesn't melt on my fingers like tempered chocolate, but it develops a white bloom all over. This has been happening for months. I have tempered in hot and cold weather and even using the normal marble/granite slab method! It is not especially humid here. I have only managed to temper my chocolate once during the past few months and that was with a 1 kilo batch (I usually make 2 kilo batches as my melanger holds a maximum of 2 kilos). When I make 2 kilo batches the chocolate does also tend to overheat and reach about 131-140 F (55-60 C) and although it doesn't taste burnt, it tastes drier than tempered chocolate. The other day I also made a 1 kilo batch using the same amounts I used in my previous 1 kilo batch that worked, but it bloomed like my 2 kilo batches. I use Venezuelan organically grown (they aren't yet certified organic) Trinitario/Criollo Sur Del Lago cocoa beans.
This is the way I usually temper my chocolate (melanger method). First I refine my chocolate to the level I desire. I then make sure the temperature in my melanger is above 110F (43 C) 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 (32-35 C). When the chocolate in the oven has set and the chocolate in my melanger is between 90-95 F (32-35 C) 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 (27.2 C and 33.7 C). I then mould up my chocolate.
The way I temper my chocolate using a marble slab: First I melt my chocolate to 113-122 F (45-50 C) and then pouring 2 thirds onto a granite slab. I then spread the chocolate back and forth until it cools to 82-84 F (28-29 C) . 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 (31-32 C). I then mould it up.
I cool my chocolate at a temperature of 70 F (21 C) or cooler.
Hope someone can help,
Cheers,
Finn