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Post by LLY on Dec 1, 2015 1:20:10 GMT -5
Hi, I try to make homemade chocolate, no the "bean to bar" method but either to melt and then temper cacao liquir and cacao butter. I didn't put any sweetners in the chocolate in order to test the texture of the pure chocolate. Furthermore I added an approximately 0.5% lecithin soy. I used two different chocolate substences: raw and not raw. In both on them the result was tempred chocolate but covered with small "stains" that didn't disappear when I rub the chocolate with my fingers. This phenomena it's quiet weird and it's not the typical problems like fat/sugar bloom.
Maybe someone has an idea what happened?
Thank's
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Post by dublinguy on Dec 1, 2015 8:27:06 GMT -5
Can you upload a photo? This seems like a tempering issue ...
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Post by LLY on Dec 1, 2015 15:08:22 GMT -5
hard to get large magnification. Hope it will help..
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Post by Thomas on Dec 1, 2015 21:46:27 GMT -5
Hi Yatir, This looks like fat bloom to me. I had this problem when I first started tempering chocolate. See chocolatetalk.proboards.com/post/7971. My problem was the ambient temperature of my molded chocolate while it set. If you tested your temper prior to molding and it was OK, then I think this is your problem. Where was your chocolate while it was cooling in the molds? Regards, Thomas
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Post by dublinguy on Dec 2, 2015 9:33:48 GMT -5
I agree with Thomas, looks like a pretty typical fat bloom problem. A couple of suggestions: - as suggested by Thomas, make sure the ambient temperature is not too hot - ensure that the moulds are perfectly clean before moulding. If a little bit of cocoa butter remains and goes out of temper (which would happen if you simply rinse the mould in hot water but do not clean it carefully), there comes the fat bloom. I recommend to wash the moulds with a gentle soap in hot water, rinse it very well, and let it dry upside down (cavities facing down). - review the tempering process. Ensure the chocolate is properly melted to at least 110F first, then brought down to 95-100 gradually, and cooled rapidly with seed chocolate (I like to let it cool down to 84F to ensure a good level of crystallization), and reheated to 90F. Pour in the mould at 89-90F. Takes some practice but it does work.
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Post by LLY on Dec 2, 2015 10:59:11 GMT -5
Hi, Thanks for your answers. The tempering process as I did it work like that: 1. heat the chocolate with chocolate bath to around 45C, and I stay in this temperature for about 15 minutes to make sure that all the cacao butter has melted. 2. cool slowly with water bath to around 29C and then heat again to around 31C, and keep it for another 15 minutes in order to melt all the unstable crystals. 3. pour it to the mold and put in the refrigerator.
If it is really a fat bloom, when I rub it a bit with my fingers it should disappear? Maybe the room temperature was not low enough and the conditions where too humid.
* Your post by the way exhibit the same phenomena as I have, maybe it's the room temperature. There is nothing I can do with it? just use air conditioning?
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Post by dublinguy on Dec 2, 2015 11:45:42 GMT -5
Hi Yatir,
Your mistake is to let the chocolate cool down SLOWLY all the way to 29C. This does not promote the formation of the good beta crystals required for a proper temper. You will not generate enough beta crystals to have a properly tempered chocolate. The chocolate should be cooled down RAPIDLY to 28C, and you should also ensure that it is stirred very well. Typically this is achieved by adding cool chocolate seed crystals (which you can obtain from a batch of previously tempered chocolate or by using the tabling technique on the spot) and stirring constantly.
Remember tempering requires three things: temperature (ensure you get the chocolate at the right temperature for each stage), time (ensure you spend enough time to melt the chocolate initially, to let it crystallize when it is in the desired temperature zone, and to melt the undesirable crystals in the end) and agitation (ensure you stir constantly to promote the formation of the good crystals).
I also think that it generally help to let the chocolate set in the mold (it should take 3-5 minutes if tempered correctly) before putting it in the fridge.
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Post by Thomas on Dec 2, 2015 23:16:07 GMT -5
Hi Yatir,
Fat bloom can be all through the bar and not just on the surface. In case you don't know, the chocolate is not wasted after fat bloom. You can melt it down and re-temper. I would also suggest that you always test the temper of your chocolate prior to molding. Place a little on the back of a spoon or on some wax paper and let it set. It should harden in just s few minutes.
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