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Post by martin0642 on Dec 15, 2015 14:47:31 GMT -5
Hi folks - so I'm dipping a bunch of ganache squares in my own 80% chocolate. The chocolate was in temper (checked with spoon test) and in working temp (just under 32c).
Everything seemed to be fine but the dipped ganache squares (which were at room temp - about 20c) lost temper after being dipped. What's going on???
There are streaks appearing (i assume fat bloom?)
I confess I didn;'t check the temp of the gamache squares but they had been out in the room temp for some time and had not been refrigerated at any point.
Any clues?
Edit: I just checked the temperature (probed with thermapen) of another set of ganache squares made at the same time, same recipe save for the flavouring (others were orange, these are cinammon) and the temp was around the 20-21c mark. So pretty much bang on.
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gap
Apprentice
Posts: 390
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Post by gap on Dec 15, 2015 15:52:34 GMT -5
I'd aim to have my working temp a little lower - about 31C. I know it doesn't sound like a lot, but the chocolate gives off heat as it sets so if you start at 32C, you might be pushing up against limits as it sets. It can also help to have airflow over your chocolates as they are setting which will help "remove" the heat that is given off - a fan on minimum setting or something similar.
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Post by Brad on Dec 16, 2015 19:18:40 GMT -5
Surface streaks are the result of temperature inconsistencies in your dipping chocolate.
Rules for working with chocolate: 1. Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir 2. dip. 3. Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir
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Post by martin0642 on Dec 17, 2015 6:33:52 GMT -5
Surface streaks are the result of temperature inconsistencies in your dipping chocolate. Rules for working with chocolate: 1. Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir 2. dip. 3. Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Awesome - thank you Brad!!
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