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Post by zooza on Aug 8, 2022 21:14:35 GMT -5
i just finished a batch of milk chocolate (first attempt) and i did the simple 1:1:1:1 ratio. so its 25% cocoa nibs, cocoa butter, whole milk powder, sugar. it tastes fine and i need to temper it next.
but after letting it cool over night (pre temper) its still liquid at room temp. and im unsure if tempering can fix that? or why its completely liquid at room temperature.
im going to try tempering tonight and hopefully that will solve the issue. but if not would the fix be to add more cocoa butter if the whole milk powder added too much fat?
generally i'm confused as i was expected an untempered solid bloomed mass this morning, but got no bloom just thick liquid milk chocolate.
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Post by Thomas on Aug 9, 2022 7:43:24 GMT -5
What is the temperature of the chocolate mass and room temperature?
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Post by zooza on Aug 9, 2022 14:57:13 GMT -5
its like 80F when it was like that.
digging in more there are tempered bits that are solid? my tempering attempt failed but its now more solid so maybe its not a failure, and im just new to milk chocolate
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Post by Thomas on Aug 9, 2022 17:51:20 GMT -5
I don't think your formula is the problem. You also did not answer my 'Room Temperature' question. I'm assuming the chocolate was 80F as you did not specify. All this comes into play when working with chocolate. Here's link to a previous post of mine related to tempering chocolate. The points I made in this post may help. chocolatetalk.proboards.com/post/14230.
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Post by zooza on Aug 9, 2022 18:42:47 GMT -5
the 80F was for both the room and the chocolate, as the chocolate was out for awhile to match room temperature.
main issue im having with tempering milk chocolate is what are the temperature ranges, i know they are different then dark chocolate due to the milk fat, but are they always the same for all milk chocolate? or is there a specific way to calculate it based on the cocoa butter: milk fat ratio
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Post by mark on Aug 9, 2022 19:52:34 GMT -5
If it's liquid at room temperature with those ingredients then your room temperature is warm enough for it to stay liquid. In the summertime here, my chocolate stays liquid for days if I leave it in my kitchen. A room temperature of around 20 C is ideal and after tempering it's good to briefly chill the bars. Like Thomas says you'll find a lot of info here on that if you do a search.
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Post by zooza on Aug 10, 2022 0:32:25 GMT -5
yeah ive been trying to search how to calculate the temperatures for tempering. as ive seen it referenced that you need to factor in the milk chocolate. but unsure if there is a formula for how much the milk fat lowers the tempering temperatures.
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Post by Ben on Aug 11, 2022 12:45:07 GMT -5
I don't know the way to calculate the temperatures, but generally it's just a few degrees cooler than when tempering dark chocolate. I temper my milk chocolates to between 87F & 88F.
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