Post by chocomike on Jun 18, 2012 14:30:00 GMT -5
I just finished making my second batch of chocolate, and I can not get it to temper. The first batch did not make it to the tempering stage as I told many friends about making it and they came here and we just had a chocolate party and the 20 of us ate it all...
Anyways, I am attempting to temper this batch of 45% milk chocolate, and it is not working. I am still getting ( at least what appears to be from my understanding) bloom on the air side within just a few hours of molding it. As a side note, I can not find my molds, so I am using Ice cube trays.
I have attempted to temper it 8 times now I have 3 different thermometers (digital, dial, and "mercury" thermometers) I have used each one of them twice, one I just had "professionally calibrated" and I have tempered using all three of them at the same time even. Once those 7 attempts failed, I tried just going by the information on this GREAT site and boards.
I have a 1 sq-ft marble slab that is about 1/4 inch thick, the ambient temperature in the room ranges from about 68 to 74. My process has been to melt the chocolate and keep it on the heat until it reaches 110 degrees F, I remove it and keep stirring and the temp goes up a bit, never higher than 120. I keep stirring until it cools a bit to 100 degrees F and then pour about 1/4 of the chocolate on the slab and work it with a silicone scraper. I work it until it reaches 82 degrees F and then put that chocolate back with the rest of it and stir it in and by the time the chocolate in the bowl reaches 90 degrees the "seed" chocolate is melted. I keep stirring the chocolate for about 15 minutes as I noticed on a thread here someone stated when you think you've stirred enough...keep stirring.
I think I should also note that when the thermometers read that the "seed" chocolate is 82 degrees it is still quite fluid and only takes about 5-8 minutes to get to that temperature.
I'm hoping with this amount of detail one of the experts here could tell me where I'm going wrong...
Thanks,
Mike
Anyways, I am attempting to temper this batch of 45% milk chocolate, and it is not working. I am still getting ( at least what appears to be from my understanding) bloom on the air side within just a few hours of molding it. As a side note, I can not find my molds, so I am using Ice cube trays.
I have attempted to temper it 8 times now I have 3 different thermometers (digital, dial, and "mercury" thermometers) I have used each one of them twice, one I just had "professionally calibrated" and I have tempered using all three of them at the same time even. Once those 7 attempts failed, I tried just going by the information on this GREAT site and boards.
I have a 1 sq-ft marble slab that is about 1/4 inch thick, the ambient temperature in the room ranges from about 68 to 74. My process has been to melt the chocolate and keep it on the heat until it reaches 110 degrees F, I remove it and keep stirring and the temp goes up a bit, never higher than 120. I keep stirring until it cools a bit to 100 degrees F and then pour about 1/4 of the chocolate on the slab and work it with a silicone scraper. I work it until it reaches 82 degrees F and then put that chocolate back with the rest of it and stir it in and by the time the chocolate in the bowl reaches 90 degrees the "seed" chocolate is melted. I keep stirring the chocolate for about 15 minutes as I noticed on a thread here someone stated when you think you've stirred enough...keep stirring.
I think I should also note that when the thermometers read that the "seed" chocolate is 82 degrees it is still quite fluid and only takes about 5-8 minutes to get to that temperature.
I'm hoping with this amount of detail one of the experts here could tell me where I'm going wrong...
Thanks,
Mike