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Post by lerou on Apr 21, 2012 9:11:27 GMT -5
Hi all, I've only recently started the art of chocolate making. I've run into a few problems. My first batch was heavily streaked, the surface feels powdery to touch. I thought the humidity might be the cause of the problem (I live in Taiwan, subtropical weather), so I got a humidifier going to eliminate this issue. However, this second batch has the same streaking AND crumbly texture. Here's the recipes I used for the batches. 1st batch: 65% cocoa liqueur (Dominican Republic) 2.7% cocoa butter 32.1% sugar 0.2% lecithin 2nd batch: 50% cocoa liqueur (madagascar) 21% cocoa butter 29% sugar The first batch was made at 28C, 65%-70% RH. This picture is samples from 48 hours of conching/refining from 2nd batch. With the dehumidifier, the humidity dropped from 65% to around 45% RH. Temperature is at a constant 30C. I use a granite slab to temper chocolate at the dehumidified room with AC running (~24C, ~50% RH). I mold and leave in them to set in the AC room for a couple of hours, then decided to pop them in the fridge for about 10 minutes before taking them out from the mold (they were molded in silicon mold). So my question is: what may be the cause(s) to these heavy streaking and the crumbly texture? Thanks for any help!! jou Attachments:
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Post by lerou on May 2, 2012 1:55:27 GMT -5
this may have come down to an issue with my tempering skill...retempered the batch, and it seems to be fine hopefully that IS the problem!
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