benb
Neophyte
Posts: 8
|
Post by benb on Oct 17, 2016 9:36:26 GMT -5
Hi everyone, would welcome your thoughts. I tried tempering chocolate last week. It seemed to have worked - I put a bit on a spoon and it became solid pretty fast (a few minutes) and was glossy. So I assumed the chocolate was tempered. I put it in the molds, waited for about 10 minutes and then put in the fridge. Just about 5 minutes later, it completely bloomed:
What did I do wrong? Here are some facts about the chocolate/process: - Chocolate is made of 79% cacao, 2% hazelnuts (together in the melanger) and the rest is sugar
- I Heated the chocolate to about 125F
- Put about a third of it on marble
- When the chocolate on the marble got to about 82F, I poured it back to the bowl with the rest of the chocolate
- The mixed chocolate was then about 90F, stirred it
- Checked a bit of it on a spoon - seemed tempered
- Put it in molds - waited about 10 minutes
- Put in refrigerator
- Got what you see in the pic after just a few minutes
What did I do wrong in the process? I had failed tempering before, but the blooming took a few days to happen, while this happened within a few minutes... How did that happen? Thanks a lot!
|
|
|
Post by lyndon on Oct 17, 2016 11:03:22 GMT -5
Try pre-cooling your moulds so they are 10-16C?
|
|
jano
Neophyte
Posts: 34
|
Post by jano on Oct 18, 2016 18:26:37 GMT -5
I believe bloom is the result of condensation/moisture. Something must be very humid, either your ambiant or your fridge; try inside the crisper? My ambiant is about 60-80% humid, if I leave chocolate to temper outside, I get same blooming as you, so I put my chocolate in the fridge almost straight away upon molding (my fridge has a dry env, no moisture).
|
|