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Post by zooza on Sept 30, 2022 3:02:42 GMT -5
i been trying to use the temper test but i keep getting what i think are false results with it.
what ill do is the following
1. attempt to temper chocolate via the bowl method 2. dip knife into chocolate and set aside, 3. pour chocolate into molds. 4. stick chocolate into 13C wine fridge to set 4. dip a second knife into chocolate and set aside.
often this results in both knives having properly tempered chocolate on them, but the molds never come out right, either they just arent tempered at all, or they are semi tempered but mostly untempered.
so im a bit stuck is there a different way to check for temper? as the knife dip seems to give me a false positive somehow
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Post by zooza on Sept 30, 2022 12:05:39 GMT -5
to update to this i just checked my batch from last night every bar bloomed but specifically they bloomed where they first touched the mold (the part of the mold i poured them onto, but the tapping spread them out and that part isnt bloomed)
all my knife tests are tempered, and the bowl itself is bloomed. so at this point im assuming i didnt get enough seed crystal to get a stable tempering?
is there any tips for molds so the chocolate doesnt detemper the second it touched the mold? all these items are held at the same temperature during the process. which is whatever the hell my room temp is i believe it was 80F last night
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Post by Ben on Oct 2, 2022 11:37:01 GMT -5
Can you provide some pictures of the bars? That may help us better understand and diagnose what's happening.
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