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Post by gordonschocolate on Oct 25, 2007 1:13:00 GMT -5
I have had very few problems with tempering for a number of months but suddenly I can't get a good temper to save my life. I temper on a marble slab. My successful tempers in the past have been with several different single origin beans including Madagascar and Venezuelan. But this new and unsuccessful batch is a blend of Madagascar and Venezuelan (30/70). The differences are: 1) I was successful in Alaska at sea level. I am unsuccessful in Arizona at 5300'. 2) In Arizona I am not using any "cooling tunnels"(freezers/refrig). 3) The pans I use in Arizona to temper in do not hold the chocolate at a good even temperature like my ceramic pot in Alaska. 4) The average air temperature in Arizona is higher but it is not hot and I do not work in Temperatures above the low 70's.
I am hoping that it is just the difference in equipment that has me flumoxed and not some sudden loss of cocoa gri-gri.
Does Altitude change things? Does the varying cocoa butter content of the two different beans change things? Or is it just lack of temperature control?
Thanks for any input. G.T.
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Post by Sebastian on Oct 26, 2007 19:54:34 GMT -5
Lack of proper temperature control. Tempering is 100% about time and temperature control.
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