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Post by tbone on Sept 11, 2015 1:43:32 GMT -5
I have been making some good chocolate at a tropical island but running into some problems with the appearance and texture of the bars.
The bars come out dull in appearance and change texture after kept at "room" temperature (at 25-27C). they become gritty in the mouth and the fat doesnt melt so well.
I believe that the high moisture content is to blame as the liquor takes up water from he air during refining and conching. This in turn promotes sugar to absorb it and I think causes a mild siezing effect but not so much that the chocolate is not workable.
Here is a sample recipe: 45% nibs 25% butter 30% sugar
The refining room is not climate controlled and the humidity can be between 60-80%, sometimes even 90%, with temperature between 25C - 35C. I use conch refiners
The tempering room is climate controlled and using a continuous temperer with two temperature zones. The conditions in the tempering room: temp set 24 hours at 20C and humidity moves between 55-75%. The chocolate tempers ok but it always solidifies dull. I set the bars with the air blowing on them at 18-20C placed on a wire rack.
I would appreciate some suggestions regarding the problem I am having.
Thank you
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Post by tbone on Sept 11, 2015 1:47:17 GMT -5
additional info: if I expose these bars to 25-30C "room temperature" they do not melt, just become gritty, they start melting around 35C only
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kk
Neophyte
Posts: 4
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Post by kk on Jan 16, 2016 9:47:42 GMT -5
May be you can use a dehumidifier in your refining and conching room.
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Post by eanbean on Mar 27, 2017 13:27:07 GMT -5
My first bean to bar company was in the tropics. We used a window A/C to help with the temperature and cool the room. This helped tremendously with tempering.
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