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Post by malcolmphil on Jan 8, 2012 7:35:06 GMT -5
Hi im just curious it say you need to use 80% of the chocolate to temper, could you use the whole batch? bring it down to where the crystals form and then up to tempering range?
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Post by malcolmphil on Jan 8, 2012 7:45:29 GMT -5
I mean to skip the seed and just use the whole thing as a seed?
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noi
Neophyte
Posts: 6
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Post by noi on Jan 9, 2012 16:46:30 GMT -5
Yes, you can temper the entire batch though it will take much longer to temper and you'll need to stir quite often and have ideal room temperature (mine is around 68-70 F). Time + Temp + Movement = Tempering
Happy Tempering!
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Post by malcolmphil on Jan 9, 2012 19:35:23 GMT -5
Great thanks! it might be easier for me to tmeper the whole thing becuase i can bring the temp down in a aircon room. and then the outside ambient temp is acutally 90F hehe so thats a possibility.
I just have to ask i made some chocolates yesterday 70% and im pretty sure i tempered it correctly it has a nice gloss and snap but some how it melts on the side after a couple of seconds is that normal?
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Post by mattmarion on Nov 6, 2012 10:48:06 GMT -5
How long are you touching them after molding?
I was worried about the side melting as well. Everything else seems fine but the sides melt. What I found last night was that if I just left the bars longer, the sides hardened up and stopped melting (as in, I was touching too soon and paranoid).
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Post by feedme on Nov 9, 2012 20:47:02 GMT -5
I've tempered the whole lot at once a couple of times too but I've found you get a much better shine by just seeding a part of it.
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Post by feedme on Nov 9, 2012 20:50:09 GMT -5
You can just melt the whole lot and let the outside chocolate set a little, like in a ice water bath and then blend/stir it back in.
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