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Post by genehersey on Jan 15, 2022 19:58:57 GMT -5
I am a beginner. I got a nice slab of granite to try table tempering on. I was doing seeding and temp only tempering prior. My questions are many, but how high can I reheat the tempered chocolate to mold it, and how long can it be held at that temp and still hold its tempering? Can I hold a batch at a set temperature for hours at a time without re-tempering? What is the best method/tools to use to move the chocolate from the table to a pouring vessel, and is a piping bag the best tool to get it into molds? If, once molded, the chocolate is refrigerated, what is the optimum refrigeration temperature?
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Post by Ben on Jan 18, 2022 10:53:02 GMT -5
How high can I reheat the tempered chocolate to mold it? - Type 5 crystals start to melt around 93F, so you can reheat chocolate to just under that without issue. You can even go over that temp for a little while and be ok as crystals don't all melt immediately at 93F, but take a while. That being said, there's no reason to do so.
How long can it be held at that temp and still hold its tempering? Can I hold a batch at a set temperature for hours at a time without re-tempering? -Tempering chocolate is a process of developing crystals. At holding temperatures, crystals are still developing. At some point, the chocolate will become over-tempered. How long until that happens depends on a lot of different variables, but a few hours is not at all unreasonable. If that happens, you can warm it up a bit to melt out some of the crystals without having to re-temper.
What is the best method/tools to use to move the chocolate from the table to a pouring vessel, and is a piping bag the best tool to get it into molds? - I can't really speak to your first question here, as I don't table temper, but I've seen others just scoop it up off the table and into a bowl using their scraper/spatula or scrape it off the edge of the table into a bowl. Lots of people use piping bags to mold manually, but I've never really gotten the hang of it. I use a large syringe (search these forums for syringe to find discussion and a link). Others use other ways including squeeze bottles or simple pitchers.
If, once molded, the chocolate is refrigerated, what is the optimum refrigeration temperature? My understanding is that around 55F is the ideal cooling temp for chocolate, but many people cool at regular fridge temps (33F-40F or so) for shorter time.
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