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Post by Truesdale on Jun 6, 2014 13:04:06 GMT -5
Hey guys wondering if any of you can identify this for me im suspecting sugar bloom, it is rather humid here in Hawaii The cooling box we built is made of wood and is sitting on a tile floor which after thinking about it seems like it might be storing moisture The grainy looking bits don't seem to be visible while I'm molding not sure I would call it a fail it still snaps fairly well and the flavor is unaffected just not quite there yet =p Roughly 70-80% cacao tempered with chocovision Rev 2 delta Check it out <--HERE
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Post by Sebastian on Jun 7, 2014 5:55:37 GMT -5
can you brush off the specs with your fingers? sound like sugar bloom. if they brush away easily it's likely sb.
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Post by Truesdale on Jun 7, 2014 18:11:22 GMT -5
Hey Sebastian Thanks for the reply Can't brush it off It's mixed through out the chocolate I can't seem to see it before it goes in for cooling
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Post by thieu on Jul 24, 2017 4:32:34 GMT -5
Hey guys wondering if any of you can identify this for me im suspecting sugar bloom, it is rather humid here in Hawaii The cooling box we built is made of wood and is sitting on a tile floor which after thinking about it seems like it might be storing moisture The grainy looking bits don't seem to be visible while I'm molding not sure I would call it a fail it still snaps fairly well and the flavor is unaffected just not quite there yet =p Roughly 70-80% cacao tempered with chocovision Rev 2 delta Check it out <--HERE Hi, can you tell about how did you temper chocolate with your chocovision rev 2 delta? what is the temperature and humidity in your tempering room?
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Post by Sebastian on Jul 30, 2017 15:21:43 GMT -5
Sorry for delay, have been travelling quite a bit. If you can't brush it off, and it's spread throughout the bar - it's a tempering issue and what you're seeing is almost assuredly fat bloom
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