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Post by samouemouel on Jan 9, 2016 5:48:36 GMT -5
Hi guys, I just started working with chocolate a few days ago and I have a few questions for which I cannot seem to find a clear answser anywhere. 1) Seeding method : all websites and manuals I read recommend to add the last third of unmelted chocolate used as a seed and then move the chocolate until it reaches the working temperature (31-32°C) but then some say to continue lower the temperature down to the lowest point (27°C for my chocolate) then bring it back to 31-32°C, while other insist that there is no need because the seed provided the necessary cristals and that I can start working immediately. Who is right ? 2) Retempring chocolate : when my temperature when lower than 31°C then I know that I lost my tempering and I have to start again. But do I need another amount of seeding chocolate ? Do I have to restart the wholeprocess (heat then lower with seed) ? 3) Streaks on dipped tempered chocolate : yesterday I tried with the seeding method but without going lower than 31°C and then I used the chocolate for dipping. The result is disappointing but I am not sure what the problem was because the chocolate seemed tempered since it solidified quickly and is now crunchy as it should but it also has streak and not a perfect color even if those streaks have nothing to do with the usual untempered horrible streaks. Could it be that some water got in the chocolate at the some point ? What else could it be ? see photo
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Post by samouemouel on Jan 12, 2016 15:21:20 GMT -5
Nobody answered yet, but I finally managed to get some clarity and answers by trials and experiments so for those interested I am laying it here. A thank you is always welcome if it was useful to you ^^ .
1) There is indeed no need to go lower than the working temperature with the seeding method, the chocolate behaves properly without any need to lower the temperature then bringing it back to working temperature.
2) When retempering you DO need another amount of seed unmelted chocolate. If your chcolate went back to solid you case a part of it as the new seed.
3) Still not sure for this one, I guess some water ended up into it since I was using the bain marie method, I now use the micro wave and it works much better.
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Post by Brad on Jan 12, 2016 17:25:59 GMT -5
Streaks like that more or less means that your chocolate wasn't completely tempered. You needed to let the crystals propogate more, and the temperature even out.
Stir more.
Cheers Brad
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Post by samouemouel on Jan 12, 2016 18:17:50 GMT -5
Brad do you mean that not all the chocolate was at the working temperature ? Some was still too high ?
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Post by Ben on Jan 12, 2016 18:45:43 GMT -5
He's saying that there were differences in the temperature throughout the mass of chocolate and that it wasn't all tempered. By stirring more, it would even out and shouldn't be streaky after setting.
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Post by samouemouel on Jan 13, 2016 14:14:35 GMT -5
Thanks ! that explains it
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