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Post by mark on Nov 30, 2016 20:52:56 GMT -5
Hi everyone I've been successfully using Brad's temperature-based tempering method for many of my batches. This method has worked well for me as long as I stick to the instructions and watch my temperatures carefully. If I ever do screw it up, retempering the batch again always works. Recently, I was making a batch that has some finely ground pepper berries added and I've had some consistent tempering issues when the bars set in the molds. This batch has been tempered three times and the results are consistently bad (see attached pictures). After my three failures, I successfully tempered and molded a different batch of chocolate using the same method, so I'm quite sure this is pointing to something in the actual batch. Could the finely ground pepper berries be causing the problem? You can see on one image that there are some very apparent circular patterns, maybe surrounding the pepper berry particles? Maybe the pepper berries had a little bit of moisture in them? Any help much appreciated. At the moment, it appears I have a large supply of tasting pieces! Attachments:
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Post by mark on Dec 18, 2016 19:57:50 GMT -5
Just in case anybody has a similar issue in the future: this actually had nothing to do with my tempering efforts. The ambient temperature was too warm while the bars were setting in the moulds. I re-tempered this batch and put the moulds in a chiller for 20 minutes. They all turned out just perfect.
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Post by Brad on Jan 13, 2017 2:39:22 GMT -5
Hi Mark.
I'm glad you found my tempering instructions useful. I was going to mention that it looked to me like the chocolate was out of temper, but then I read your next post! haha!
Glad you got things fixed.
Happy Chocolate making.
Brad
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