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Post by chrisg on Jun 1, 2016 16:18:55 GMT -5
I've recently started making my own chocolate and the first two dark chocolate batches tempered well.
I cooled from 45C (113F) to 29C (84F) and then briefly raised the temperature to 31C (88F)
This worked fine for my first two batches.
I then made two milk chocolate batches which I cooled from 45C (113F) to 27C (81F) and then briefly raised the temperature to 29C (84F)
The temper fails again and again. The chocolate is almost mush, no snap at all.
I have repeated the tempering process several times and keep getting the same result.
Can anyone help?
Just to filter out the obvious questions, yes I did regularly, gently and thoroughly stir the chocolate as it cooled and warmed. I also took readings with a digital thermometer that I have checked by putting it in boiling water (correct).
My milk chocolate recipe is a 45% milk with 8oz cocoa nibs, 10 oz cocoa butter, 12 oz sugar and 10 oz whole milk powder. My fat content, based on 54% for the nibs and 26% for the milk) is 42% for the whole batch.
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gap
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Posts: 390
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Post by gap on Jun 1, 2016 16:50:09 GMT -5
A few thoughts:
1. How are you adjusting the temperature when you temper?
2. What conditions are you cooling the chocolate in? Ideally, the room temperature should be ~18C and you should have some airflow over the top of the chocolate while it sets. Chocolate can break temper if it doesn't set correctly. Alternatively, once the bars are moulded, transfer to the fridge to let it set.
2. Your %'s are Nibs 20%, CCB 25%, Sugar 30%, WMP 25%. So, milk fat = 25% WMP x 26% fat content = 6.5%. Depending on how "free" the fat is within your WMP, this may cause some issues with tempering. Generally I aim for 5-6%, but I have taken it above that before without issue with the WMP I use. Are you sure your milk powder is 26% fat and not higher?
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Post by chrisg on Jun 2, 2016 13:54:23 GMT -5
Thankyou for helping, the answers are as follows, hopefully you can spot something.
I allow the chocolate to cool in a bowl. I stir regularly and check the temperature with a digital thermometer. When it reaches 27.5C (81.5F) I warm it over warm water. I know that its easy to overshoot so I take it off the heat and keep checking. It typically reaches 29.5C (85F). The room is certainly warmer than 18C, my thermometer says 22C (72F).
Well I checked the tin of milk powder and guess what, 28%, so that would make the total fat content of the batch 43%. You refer to "free" fat, am I missing something here? I don't know what free fat is!
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Post by chrisg on Jun 3, 2016 12:35:32 GMT -5
Can anyone spot a flaw in my recipe?
Gap mentioned "free" fat and how he normally used less. Am I missing something here?
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gap
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Posts: 390
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Post by gap on Jun 5, 2016 18:01:25 GMT -5
If you're cooling your bars in a room at 22C that could be an issue. I would generally let my moulds cool in the fridge if my room was that warm. Alternatively, you could try airflow over the top of the moulds as they cool (eg., a small fan).
You can't measure the free fat with home technology, but think of it as how easily the fat can separate from the other milk powder particles. At 25% WMP x 28% fat content, that is 7% milk fat in your recipe which is quite high. If you wanted to try altering your recipe, you could try reducing the amount of WMP to maybe 15-20%.
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Post by chrisg on Jun 7, 2016 16:55:49 GMT -5
It's interesting that you think 25% WMP is high, Beantobar, the UK supplier that I use, give recipes on their website for milk chocolate and all three are 25% WMP. However this is presumably based on 26% fat WMP (which they sell) which would give a WMP fat content of 6.5%. The 28% fat WMP that I used would give 7.0%.
How did you get to your guideline on fats? Is your guideline for WMP fat content based on personal experience or a source that I can go and read, such as a post on here somewhere?
I'm currently making a batch of 60% milk chcolate, so at the very low end of WMP, it'll be interesting to see how that sets as the weather here has actually got even warmer.
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gap
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Posts: 390
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Post by gap on Jun 7, 2016 17:35:51 GMT -5
I've had my milk fat go up to 7.5% in a recipe without any problem tempering - it all depends what you're trying to get for taste. If you're having problems tempering though and it's not related to your technique or conditions, then maybe its related to your recipe. An important ratio is the amount of milk fat to cocoa butter. Another consideration is that not all milk powders are the same (so a recipe that works for me may not work for you).
There's plenty of information on this forum if you do some searching.
But getting back to your original post, I would not initially worry about the recipe as the source of your tempering problems.
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