Post by javacolate on Aug 19, 2023 21:11:09 GMT -5
Hello. I craft coffee flavored chocolate, using 50% cocoa butter, ground coffee beans, sugar, and dry nonfat milk. I use a Premier concher, an ACMC tempering machine, and polycarbonate molds. I was having good success at achieving smooth, well tempered bars with snap and shine, working with batches between 2-3 lbs, but the bars always had a little scraper haze on the bottom of the bars.
Preparing for production as a cottage food operation (home kitchen business) I have now tried to maximize my production with 7 lb batches, twice, both fails. The bars are not smooth and creamy, and the temper is way off. I believe I can correct this, but finally decided to dive in and ask for advice..
I began by conching the coffee with half of the cocoa butter for three hours until liquefied. I covered the concher with a sound proof box, and the temp reached 130F (55C). Did this heat destroy the consistency of my cocoa butter? (I won't be using the box moving forward.)
I then added the remaining cocoa butter and dry ingredients and conched - with the screw entirely loose - for 9 more hours. (I fear caramelizing my sugar.) I think lack of smoothness is likely a result of not having some pressure on the stones..
As for tempering, I melt to 108F (42C), drop to 81F (27C), and lift to 91F (33C). I believe I have lifted the final temp too high, but I did this to try and eradicate the scraper haze from the bar bottoms. Any suggestions with this? (I will likely try the syringe method moving forward to avoid having to scrape, but so prefer using a ladle.)
I'm leaning towards re-conching both batches for proper smoothness, finishing my temper off at 88F (31C), and trying a perfectly measured syringe with a 1/2" hole, as I read about here somewhere.
I'm also spending a huge amount of time cleaning my molds by hand, then using an air compressor to fully eradicate moisture and potential chalky marks from dried droplets. Does anyone use the dishwasher, as my manufacturer suggests?
Any thoughts or advice would be appreciated. Thanks so much.
Preparing for production as a cottage food operation (home kitchen business) I have now tried to maximize my production with 7 lb batches, twice, both fails. The bars are not smooth and creamy, and the temper is way off. I believe I can correct this, but finally decided to dive in and ask for advice..
I began by conching the coffee with half of the cocoa butter for three hours until liquefied. I covered the concher with a sound proof box, and the temp reached 130F (55C). Did this heat destroy the consistency of my cocoa butter? (I won't be using the box moving forward.)
I then added the remaining cocoa butter and dry ingredients and conched - with the screw entirely loose - for 9 more hours. (I fear caramelizing my sugar.) I think lack of smoothness is likely a result of not having some pressure on the stones..
As for tempering, I melt to 108F (42C), drop to 81F (27C), and lift to 91F (33C). I believe I have lifted the final temp too high, but I did this to try and eradicate the scraper haze from the bar bottoms. Any suggestions with this? (I will likely try the syringe method moving forward to avoid having to scrape, but so prefer using a ladle.)
I'm leaning towards re-conching both batches for proper smoothness, finishing my temper off at 88F (31C), and trying a perfectly measured syringe with a 1/2" hole, as I read about here somewhere.
I'm also spending a huge amount of time cleaning my molds by hand, then using an air compressor to fully eradicate moisture and potential chalky marks from dried droplets. Does anyone use the dishwasher, as my manufacturer suggests?
Any thoughts or advice would be appreciated. Thanks so much.