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Post by tedbell on Feb 22, 2022 12:52:54 GMT -5
Hey y'all, Third batch finished yesterday, and I have a bit more of a handle on tempering. I have been adding a bit over 8g of silk for a 700g batch and that seemed to solve my earlier issues, though I still am getting some bloom. I only have one mold, enough for 4 bars. The rest goes to my wife to pipe out chips, and when she's bored with that we pipe the rest into these small silicone ice cube molds, for no reason other than cubes of chocolate sound cool. The bars set nicely, and have no bloom that I can see. Same with the chips. But the cubes seem to bloom like crazy: imgur.com/OUPTf3fI mean, MAYBE there's some bloom in the bar, but nothing like in these cubes. is it just a function of there being too much chocolate in one place? I don't see how but - why else would the bars and chips set so well and these cubes just look like garbage?
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Post by Ben on Feb 23, 2022 9:44:06 GMT -5
The thicker the chocolate, the more important cooling is. How are you cooling these?
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Post by tedbell on Mar 7, 2022 12:20:24 GMT -5
Geeze, sorry for the delay, Ben!
I let them air cool on the counter. It's about 70 in the house at all times so I felt that was pretty good. But it makes sense that the blocks would retain more heat due to mass (and probably the silicone).
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Post by Ben on Mar 7, 2022 16:59:28 GMT -5
At a certain point during crystallization, the process turns exothermic for a bit. This can knock your chocolate out of temper, especially in larger pieces. Active cooling draws off this heat to avoid this. I'd suggest sticking them in the fridge for a bit, or at the very least, put them on a cooling rack and point a fan at them.
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