Post by lilypa on Jul 17, 2012 0:07:37 GMT -5
Hey All,
I'm looking for some confirmation as to what type of bloom I have here with my chocolate. I think it all tempered well as it all had good snap. This is my fourth batch of home made chocolate ever and all four times I've had this same bloom pattern. I made my first batch ever over Memorial Day weekend (May 28ish).
Background:
- 2 lbs of the 2012 Venezuelan Sur Del Lago
- 73% cacao beans, 27% cane sugar, nothing else.
- Refined, tempered, and molded over 7/14/12 and 7/15/12.
- Santha Spectra 11 melanger. Refined for 13 hours.
- Two of the Tomric G106 molds and another Tomric mold
- All molds were pre-heated in our oven to about 90 F prior to molding
- Room temperature 78 F (in N. CA with AC on in the house)
- All molds I vibrated out as many air bubbles as possible with a small dental vibrator (Thanks Ben!)
In the picture, I have three separate molded partial chocolate bars from the same refined batch. They were all molded within 15 minutes of each other. I scraped the 89 F chocolate straight from the Santha bowl during those 15 minutes, so the temp of chocolate was cooling over that time.
1) The bar on the left was the first to be molded (warmest). I placed it on the dining room table with a fan blowing on it at room temperature. Lots of swirly bloom inside and out.
2) The middle bar is from the 2nd mold batch, which I placed into our refrigerator for 15 minutes after molding and vibrating. Then I placed it on a coffee table at room temperature. No bloom, looks and tastes great. Good texture on the tongue.
3) The bar on the right was molded last. I placed this mold on our coffee table at room temperature with no fan blowing on it.
This picture was taken 24 hours later. I'm keeping it on the cheap initially while I build up my hobby, so the refrigerator is it for now if cooling is required to set the molds. The refrigerator was probably in the mid to upper 40's F, but I didn't actually measure the temp. Either way...leaving my molds out at room temperature overnight didn't work this time nor for my first three batches.
Am I experiencing sugar bloom because of this? Should I be refrigerating for a bit just after molding? Sort of seems like it. Perhaps I can refrigerate for 20 or 25 minutes next time and get the mold into the refrigerator a bit faster.
What are you thoughts out there? I appreciate any and all experienced thoughts.
Cheers,
Dave
I'm looking for some confirmation as to what type of bloom I have here with my chocolate. I think it all tempered well as it all had good snap. This is my fourth batch of home made chocolate ever and all four times I've had this same bloom pattern. I made my first batch ever over Memorial Day weekend (May 28ish).
Background:
- 2 lbs of the 2012 Venezuelan Sur Del Lago
- 73% cacao beans, 27% cane sugar, nothing else.
- Refined, tempered, and molded over 7/14/12 and 7/15/12.
- Santha Spectra 11 melanger. Refined for 13 hours.
- Two of the Tomric G106 molds and another Tomric mold
- All molds were pre-heated in our oven to about 90 F prior to molding
- Room temperature 78 F (in N. CA with AC on in the house)
- All molds I vibrated out as many air bubbles as possible with a small dental vibrator (Thanks Ben!)
In the picture, I have three separate molded partial chocolate bars from the same refined batch. They were all molded within 15 minutes of each other. I scraped the 89 F chocolate straight from the Santha bowl during those 15 minutes, so the temp of chocolate was cooling over that time.
1) The bar on the left was the first to be molded (warmest). I placed it on the dining room table with a fan blowing on it at room temperature. Lots of swirly bloom inside and out.
2) The middle bar is from the 2nd mold batch, which I placed into our refrigerator for 15 minutes after molding and vibrating. Then I placed it on a coffee table at room temperature. No bloom, looks and tastes great. Good texture on the tongue.
3) The bar on the right was molded last. I placed this mold on our coffee table at room temperature with no fan blowing on it.
This picture was taken 24 hours later. I'm keeping it on the cheap initially while I build up my hobby, so the refrigerator is it for now if cooling is required to set the molds. The refrigerator was probably in the mid to upper 40's F, but I didn't actually measure the temp. Either way...leaving my molds out at room temperature overnight didn't work this time nor for my first three batches.
Am I experiencing sugar bloom because of this? Should I be refrigerating for a bit just after molding? Sort of seems like it. Perhaps I can refrigerate for 20 or 25 minutes next time and get the mold into the refrigerator a bit faster.
What are you thoughts out there? I appreciate any and all experienced thoughts.
Cheers,
Dave