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Post by Freddo on Mar 1, 2013 3:10:49 GMT -5
I have my first ever batch on the go. Dominican Republic Trinitario. I am using a Ultra grind with the conical stones, 70% cacao and a little cocoa butter. Batch is 750 grams.
I am happy with grinding and refining, I think I have the right particle size so I have released the tensioner to let the stones spin without any pressure to conch.
I would like to take some samples at different times to get an idea of what length of conch is best.
My question is, when I take a small sample out, do I need to put it on the marble slab and temper it before moulding and tasting? As it will only be a small sample 30-40g I am a bit unsure about tempering, and if its necessary at all?
cheers
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gap
Apprentice
Posts: 390
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Post by gap on Mar 1, 2013 5:49:10 GMT -5
I have never tried, but I think you'd struggle to temper 30-40g of chocolate. Maybe drop it onto the marble and quickly work it with an offset spatula on the marble and, before it cools, bring it together into a "puddle" to set.
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