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Post by beachchocolate on Jan 4, 2014 10:24:23 GMT -5
I have been very happy with the Alchemist Approach to Tempering technique, mostly because it is easy and it has always created a very firm snap and shine on my chocolate, BUT - fat bloom is a huge problem and a source of great frustration. Can anyone help me explain why that is happening and what I can do about it?
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Post by Freddo on Jan 7, 2014 11:51:48 GMT -5
from acselementsofchocolate.typepad.com/elements_of_chocolate/Chocolate.htmlSugar Bloom If chocolate is not tightly wrapped, moisture from the atmosphere condenses on the surface when the temperature drops. This moisture dissolves some sugar from the chocolate. When the air warms again, the moisture evaporates leaving behind a gray film of very fine sugar called "sugar bloom." Fat Bloom If chocolate is held for six months or more at a temperature in the high 70s Fahrenheit, mid 20s Celsius, tiny amounts of some fats in the cocoa butter melt and float to the surface of the chocolate forming a gray film, "fat bloom." In appearance, fat bloom and sugar bloom look alike, but there is a slightly oily feel to the fat bloom. Depends when you get the bloom. Being in CR you may be getting condensation on the bars if you pull cold bars into a warm moist room. Find out about "dew point". I made a Stevensons Screen but modern digital weather stations can read dew point . If you pull your bars into a room at a temperature lower than the dew point of the air in that room, you will get condensation (like pulling a beer out of the fridge, the water forms only when it is out of the fridge), even if you can't see it there will be tiny drops of water on the bars, this may be the cause. Cooling tunnels are designed to address this problem by warming the chocolate again before it leaves the tunnel. If this is your problem you need to either warm your bars before they leave your cooler, or dry the air in your room so low that the dew point drops below the temperature the bars come out at.
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