Post by ittehbittehkitteh on Sept 26, 2018 15:31:05 GMT -5
Okay here is the thing, I would like to combine BOTH milk AND dark chocolate together. The problem is all the guidelines I've seen for tempering chocolate are for tempering them separately not together
My question could I temper the dark and milk chocolate separately, then mix together, or would this not work? If this is actually possible to do without screwing up the tempering in the process, how would I do this? According to what I've read you let dark cool to 90 degrees F, and milk to 86 degrees F; so if this is possible would I just let both cool to those temperatures then mix them together?
If that's not an option, the other suggestion I've found is this:
I've never tried to temper the 2 together, but here's what my logic would be if I were to try it: Temper the one with the higher temp first, and as it cools, add the one with the lower temp to it, and continue to temper it at the lower temp.
I would imagine that if the higher temp one has been tempered, and it's then just being held at the lower temp, which is still high enough to temper the other chocolate, it should all work out? NOTE: I don't know if this would actually work, as the person suggesting it hasn't tried this method.
It sounds like you're just trying to make a dark milk chocolate (but as Chip says, some clarification would be good). If so, I generally temper my dark milk by splitting the difference between the dark and milk temps.
Post by ittehbittehkitteh on Sept 28, 2018 3:37:41 GMT -5
I wouldn't be making a swirl, I would be making a dark milk chocolate.
It's like I said I would probably melt each separately to the recommended temperatures, then let them cool to the recommended temperatures, then combine together. Would doing it this way work or not?
You said You would just split the difference in temperatures if making a dark milk. Can you explain what you mean by this, sorry I don't understand. If you are splitting temperature difference would you melt both milk and dark together, and if so what temperature would you temper it to and cool it down to?
I do not think it would work very well to temper them both separately and then combine them.
When I suggest splitting the difference, I just mean between the temperatures you'd use for tempering the different types of chocolate. For dark chocolate, you'd cool to 84F and the warm to 89F. For milk chocolate, you'd cool to 81F and warm to 87F. Splitting the difference would be cooling to 82.5F and warming to 88F.
A couple notes: I'm assuming you're tempering using only temperature--not the seeding method or something else. Also, as with all tempering, your environment, the chocolate you're using, how quickly you cool and rewarm, etc. will affect these temperatures. So, don't expect them to work exactly. You'll need to understand tempering and adjust as the situation demands.
As an example, I almost never need to go all the way down to 84F when tempering dark chocolate without seed when using my Chocovision. The Chocovision cools by blowing air across the bottom of the bowl, which isn't a particularly effective way to cool (the Chocovision is really intended to be used with seed). By the time the chocolate has gotten down to 85F or 86F it's starting to thicken and can then be warmed back up. If my room was colder, or if I was using an ice bath to cool, that would happen faster, so I may need to cool to a lower temp.
Ben: Please create a discussion in one of the forums instead of posting in the shoutbox. No one ever replies to the shoutbox.
Dec 17, 2018 10:33:41 GMT -5