jmm
Neophyte
Posts: 46
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Post by jmm on Apr 14, 2019 17:24:22 GMT -5
Its probably on here I just didn’t have the time to look for it at the moment as I’ve rushed ahead and emptied my Melanger
However. When do I temper ? While it’s in the Melangers? Only before molding? Or just straight out of the Melanger? I’m using the cocoa silk and my chocolate in the Melanger is at little over 100 F. Which I think is to hot for the silk?
Sorry for the stupid questions:). I’ll stop them soon
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Post by Chip on Apr 14, 2019 19:30:28 GMT -5
The old adage "the only stupid question is the one you don't ask!" I temper after I pour my chocolate out of the melange. I put it in a glass bowl (I don't pour all of the chocolate out, I do 1/3 of the batch at a time).
First helpful hint: you CAN'T use too much silk.
Usually my dark chocolate comes out around 107 degrees Fahrenheit. I take a little silk and put it in right away and start stirring. It cools fairly quickly, and about 100 degrees F I put in the remainder of the silk. John states that a 1% silk/chocolate recipe is all that you need. I use a 5% ratio at the minimum. I put in 2% for the first stir, then at 100 degrees put in the rest.
I stir and cool to about 94 degrees for dark, and then pour it into my molds, whether polycarbonate or magnetic. I then put in my refrigerator for 10 to 15 minutes, maybe 20 if I get forgetful, then de-mold.
Works every time for me.
The process for milk varies a little and I pour a little cooler, more like 91 degrees.
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Post by bmikiten on Apr 17, 2019 21:11:12 GMT -5
Chip -
I would disagree that you can't use too much silk. I did an experiment at up to 10% and the result was an odd crystallization at the surface of the chocolate bars when cooled. I also wonder how you are having success at 100F and wonder what your volumes are. Doesn't the silk lose the structure at over 93-94F? Just wondering ....
Brian
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Post by mark on Apr 17, 2019 21:57:02 GMT -5
Yes 100 does seem high for adding the silk, I wonder if that first part of silk you're adding is essentially just adding cocoa butter. But hey, if it's working for you, that's great Chip.
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Post by Ben on Apr 18, 2019 7:03:56 GMT -5
Most of the silk added at that high of temperature is probably just melting and helping to cool the chocolate--it's probably not really contributing to the temper much. It's only the silk left or added once the chocolate is at a lower temp that contributes to the crystallization.
You could accomplish the same thing, using less silk, by just letting the chocolate cool further before adding the silk, or by adding some chocolate or un-tempered cocoa butter to help cool faster, and then add a small amount of silk at the target temp.
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Post by Chip on Apr 19, 2019 21:03:04 GMT -5
Ben, I tried just what you said tonight on a batch of regular 75% dark, a batch of peanut butter dark and a batch of dark rice crunch. All turned out great. So your theory was spot on. . Thanks.
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Post by Ben on Apr 23, 2019 9:10:40 GMT -5
Glad to hear it!
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Post by cacaosublime on Apr 23, 2019 22:52:41 GMT -5
Hi Chip,
To add to this: I add silk at 94F, and I use 0,5% by weight
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