Post by bbrizend on Dec 8, 2020 7:44:40 GMT -5
I have a Chocovision Revolation V tempering machine and about 5 lbs of left over Callebaut Dark, Recipe 811 chocolate that is not in temper. I used the chocolate to make some chocolate covered cherries the other day and they all, almost immediately, bloomed. So I did some reading and decided to try a tempering test. Using the crystallization chart on the side of the Callebaut bag as a guide I set my machine to have a melt temperature of 118 degrees, a delta temp of 80.6 degree, and a temper temperature of 89 degrees. The room was about 72 degrees and the humidity was about 60%. I ran the machine through its tempering cycle, melt to 118, cool to 80.6, and warm to 89 all the while being stirred, and then took samples of the chocolate. I did not use any ‘seed’ chocolate during this process. I realize using seed may have been more successful but based on my understanding of the melting and formation of cocoa butter crystals I shouldn’t have to. I sampled the chocolate as soon as the machine said it was in temper, at 5 minutes post temper and at 10 minutes. I spread the samples on parchment on a granite counter top. The samples took longer to set than I think they should have, I’m talking like 10 – 15 minutes, and, in a short while, they bloomed. By the way: as check I used another accurate thermometer to check the temperature of the chocolate at the 3 stages and the machine and the thermometer were within a few tenths of a degrees of each other. So, what’s the problem? Why did this chocolate not temper?