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Post by radwinters on Nov 1, 2007 6:35:11 GMT -5
Where does the first seed chocolate come from?
I'm asking because, as mentioned in my earlier thread, at my workplace we are trying to use a new kind of chocolate. It has not been tempering well for us and we have been experiencing bloom. Hence we have no "seed" chocolate yet and have been tempering w/out it.
Is this contributing to our tempering problems? Is it even possible to temper w/out seed? And if not, where does the first seed chocolate come from, if it has to be already tempered? Because the chocolate company does not make seed chocolate available. If the seed chocolate has to be tempered, but one has to use seed chocolate to make tempered chocolate, well which comes first, the chicken or the egg?
Thanks!
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Post by Sebastian on Nov 1, 2007 7:26:20 GMT -5
Lots of questions! Chocolate can most definately be tempered w/o using added seeding chocolate - contact your supplier for the specifics on how to do this for the chocolate you're using and the tools/equipment/environment you have avaliable to you. Seed chocolate comes from chocolate that has already been tempered and is subsequently ground up into small bits so that it melts quickly in your untempered chocolate mass.
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Post by sugaralchemy on Nov 9, 2007 4:43:31 GMT -5
Please search for my "turbo tempering" thread which lays out a method for tempering chocolate in a manner that will create tempered chocolate with no additions and no special equipment except a thermometer. If you wish, after the chocolate hardens and you confirm it is tempered up (good snap, no bloom) you may chop finely and use it as seed chocolate.
Another option is to work with marble slab tempering - it can be done with no seeds - but I find that process very uncontrolled and tricky.
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