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Post by Chip on Mar 21, 2018 18:52:43 GMT -5
Hi all, This has happened to me 3 times now. I have made a batch of 65% dark. I have tempered using the silk method in a stainless steel bowl. From there I pour it into my Kitchenaid heated bowl and keep a thermometer in it to keep it between 92 and 96 degrees Fahrenheit. After pouring about 4 molds I use the same batch for dipping. I have dipped: home made marzipan (almonds/sugar), home made nougat, home made sponge and home made caramel. ALL of the dipped pieces except the caramel have bloomed, and bloomed badly. I have no idea what I am doing wrong. I even "re-dipped" a few pieces to see if I could cover up the bloom and that was a big flop. I am going to attach some pictures to show you the same chocolate from the same batch. The only difference is some are poured and solid, the rest are dipped. Any help would be greatly appreciated. Chip+
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Post by Chip on Mar 21, 2018 18:53:35 GMT -5
The rest of the pictures. Thank you again. Attachments:
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Post by Chip on Mar 21, 2018 19:01:42 GMT -5
PS: A friend told me that maybe I could use confectioners glaze to cover and mask the bloom? That doesn't sound quite right. Any opinions?
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Post by Thomas on Mar 21, 2018 20:51:39 GMT -5
Your working temp is too high which is causing your chocolate to loose temper. It should not go higher than 90F or maybe 91F.
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Post by Chip on Mar 21, 2018 21:12:21 GMT -5
Aha! Thank you Thomas! I will keep the temp down tomorrow (or Friday) and let you know the results! I've been pounding my head agains the wall thinking crazy stuff like it was the sugar in the nougat and sponge, maybe the oil from the almonds in the marzipan, etc. Temp seems a more likely culprit.
Thanks again.
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