Post by martin0642 on Oct 28, 2015 16:08:05 GMT -5
Hi all - so....I have a query regarding temperature variation whilst holding (or trying to hold) chocolate in temper.
Here's a scenario that happened tonight - I'd love feedback on it
Before I describe it though....yes..I know...just focus on one task at a time (and get a better thermometer). Lesson learned.
So I made some chocolate yesterday - or rather finished it yesterday. A 75% dark chocolate. Today I decided to make some bars and a few filled chocolates.
(All temps in celsius obviously)
I used 500gr of the chocolate; but it in a bowl over a pan of water as per, melted it to 45 degrees. Let it cool to 34. Added 1% MyCryo. Stir properly. Let it cool to 31-32 degrees.
Filled the moulds for bars and coated the small chocolates mould and set them aside to set whilst I made a small batch of muscovado caramel. (Which went wrong quite quickly and had to be restarted....when I accidentally used the wrong spatula and bits of it melted off into the caramel. Fun. Not.)
During this process I had the remaining chocolate off to one side with a thermometer in it. Sadly I took my eye off the ball and it dropped to 29 degrees. So I warmed it back up slowly to 32. Then I went wrong again....the caramel took myt attention too much and as a consequence the chocolate warmed up further to 40 degrees.
So my question is this - if i'm trying to keep it stable around 31-32 degrees, how far off does it have to go either way before i'm best off just restating the tempering process?
And if I only have a small amount of chocolate left will the tempering process still work anyway?
I'm trying to get my head around temperature variation in relation to temper but a lot of what I see only refers to the specific temperatures of melting all fats and getting it in temper..but not the bits in between.
Here's a scenario that happened tonight - I'd love feedback on it
Before I describe it though....yes..I know...just focus on one task at a time (and get a better thermometer). Lesson learned.
So I made some chocolate yesterday - or rather finished it yesterday. A 75% dark chocolate. Today I decided to make some bars and a few filled chocolates.
(All temps in celsius obviously)
I used 500gr of the chocolate; but it in a bowl over a pan of water as per, melted it to 45 degrees. Let it cool to 34. Added 1% MyCryo. Stir properly. Let it cool to 31-32 degrees.
Filled the moulds for bars and coated the small chocolates mould and set them aside to set whilst I made a small batch of muscovado caramel. (Which went wrong quite quickly and had to be restarted....when I accidentally used the wrong spatula and bits of it melted off into the caramel. Fun. Not.)
During this process I had the remaining chocolate off to one side with a thermometer in it. Sadly I took my eye off the ball and it dropped to 29 degrees. So I warmed it back up slowly to 32. Then I went wrong again....the caramel took myt attention too much and as a consequence the chocolate warmed up further to 40 degrees.
So my question is this - if i'm trying to keep it stable around 31-32 degrees, how far off does it have to go either way before i'm best off just restating the tempering process?
And if I only have a small amount of chocolate left will the tempering process still work anyway?
I'm trying to get my head around temperature variation in relation to temper but a lot of what I see only refers to the specific temperatures of melting all fats and getting it in temper..but not the bits in between.