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Post by ejahjah on Oct 20, 2016 23:13:04 GMT -5
Im having trouble with this new tempering method, I usually use the tabling method but I thought to try tempering according to someone's suggestion on the forum, I heated the milk chocolate (55% cacao)to 45 degrees over a double boiler, then I put the bowl in an ice bath and continued stirring till the temperature dropped to 26-27 then I put it back on the boiler to get it up to working temp which is 28-29 for milk chocolate but the temp fluctuated quickly and it reached 31 even after I removed the bowl from the boiler, my guess is this is what caused the chocolate to be out of temper but im not sure, it's weird some of the chocolates have a really nice Shine and others have bloom perhaps I wasn't working quick enough when I was moulding them, I would appreciate any feedback thanks elsie
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Post by Brad on Oct 21, 2016 3:54:37 GMT -5
I think I talked about the thermal carrying capacity in another thread. This is what caused your chocolate to keep heating up after you took it off the steam. The bowl was still at the temperature of boiling water.
The streaks you got in your chocolate are the result of different crystals forming, and there is a simple fix. Here's your answer: STIR STIR STIR STIR STIR STIR STIR ...REPEAT
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Post by ejahjah on Oct 21, 2016 6:56:49 GMT -5
Yeh I need to take it off the heat a couple of degrees cooler than what I want as it will continue to increase in temperature
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Post by ejahjah on Oct 29, 2016 6:49:14 GMT -5
Hey Brad my second attempt at bowl tempering turned out awesome the bars were nice and shiny they had a nice snap !
Thanks for sharing that method....my arm is sore now from all the stirring but it works!! 😀😀😀
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Post by Brad on Oct 30, 2016 0:28:09 GMT -5
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