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Post by annazh on Oct 9, 2020 7:22:04 GMT -5
Hey hey, I'm trying to make 1:1 chocolate and cacao nibs bites. Most of the times the temper is ruined when cooled down. I don't know if I make a mistake at some stage or iif the problem comes when I put the nibs or nuts. Do you know what is the effect of bigger quantity of hard mass in this case - cacao nibs or nuts, on the temper? Thanks!
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Post by Ben on Oct 9, 2020 11:01:03 GMT -5
I think this should be doable, as long as the chocolate with nibs is still mixable so it can be a consistent temperature throughout. Can you give us more detail on the tempering process you're using?
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Post by annazh on Oct 12, 2020 5:43:41 GMT -5
Hi Ben, thank you for answering. We temper on marble slab. Basically, everything is ok when we temper just the chocolate and we put it in molds. But then when we temper the same chocolate and add the nibs (it's 50% chocolate, 50% nibs) we lose the temper.
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Post by Ben on Oct 12, 2020 20:44:47 GMT -5
Are you tempering the chocolate and then adding the nibs? If so, unless warmed, the nibs would drop the temperature of the chocolate.
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Post by annazh on Oct 13, 2020 4:35:45 GMT -5
Yes, that's what we do and this was the only explanation we also had I will check how it goes with warming them up first. Thank you a lot!
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Post by Ben on Oct 13, 2020 9:28:06 GMT -5
Happy to help! I would recommend just adding them before tempering, then tempering with them included.
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