Tempering and viscosity failure! Help! Dec 15, 2017 17:51:07 GMT -5
Post by jeannet on Dec 15, 2017 17:51:07 GMT -5
Hi, I am continuing to have issues with tempering--well really it's keeping it in temper--even in a 'air conditioned' room (not that cool in Hawaii) and humidity about 65% or lower if I can help it. Even using a pan of warm water and pulling the bowl of chocolate on and off of it, the chocolate gets thick very quickly and pouring becomes a nightmare. Then the finished product it not really tempered right. What would cause the viscosity (right from the get go after getting the chocolate 'in temper' supposedly, based on the temperature recommendations) to be so thick? How do others keep chocolate at the 'right' temperature while pouring when you can't afford a tempering machine and are pouring only about 3 pounds at a time. I'm using the wonder grinder which I was told only can handle 3 pounds at a time. Thanks!