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Post by FeralOne on Apr 15, 2008 3:17:16 GMT -5
I understand that it has something to do with the molecular make-up of the chocolate in it's final stage, I sort of get that part of it. One thing I keep getting confused on is if it has anything to do with what temperature you mold your chocolate at? Can it be reheated without un-tempering the chocolate? And here's the one that has me really confused, I have been playing with tempering and I can get a very nice glossy finish but there is no 'snap' to the chocolate at room temperature. That's not tempered, right? I think what has me most confused is that it seems there are two parts to a successful temper; gloss and snap, but I am only accomplishing one of those. I keep reading and trying to figure this out, but for some reason it just won't sink in. The problem, I think, with reading so many points of views on it is that everyone seems to have a different opinion on temperatures and techniques. Can someone please beat it into my brain so it will finally click? Thanks, Andrea
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Post by Alchemist on Apr 15, 2008 11:49:54 GMT -5
Not to cloud the issue even more, but there are degrees of temper. I have often had a lack of snap if I cool to quickly (the structure doesn't have a chance to form totally) or if I am doing milk chocolate. Milk chocolate snaps differently.
What kind of chocolate are you trying to temper? How about a recipe?
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Post by FeralOne on Apr 15, 2008 12:51:18 GMT -5
Thank you for responding! I know you give a very detailed description on what to do and what happens during the process, but for some reason it just won't sink in. Anyhoo, here's the batch I just made and am trying to get to temper. In my defense this is a 'rough draft' batch, the cocoa content is basically what I had of the two liqueur's. I don't really like milk chocolate and wanted a stronger flavored milk chocolate, so this may seem like an odd recipe, but it tastes really good. 10 oz. Ghana Liqueur (light roast) 12.5 oz. Mexican Tabasco Liqueur (light roast) 12.5 oz. natural cocoa butter 27 oz. sugar 11 oz. milk powder ½ tsp. Lecithin ½ vanilla pod Also the weird weights for sugar and powdered milk are because after it had conched for a while it tasted a little too bitter for a milk, so I added a little of both until I thought it was good. Do you suppose my recipe is keeping it from tempering properly? Too much or not enough of something? I understood that milk will have a different snap, but I have tried 5 times to temper this stuff and the best I got was sort of like breaking a block of chedder cheese in half (nice analogy huh?) Advice? Thanks! Andrea
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Post by FeralOne on Apr 16, 2008 8:44:39 GMT -5
YAY for me! I did it! You were right John, it was the length of time. I made sure to cool the seed down slowly this time. So it was about 40 minutes total to do it instead of 20 and it is perfect. The shine is even better, it's so glossy that there is a reflection on the surface, so nice. It surprised me a little how it seemed like it was just not cooling down at all and then BAM! it gets really thick. So now that I know what it is supposed to look and feel like during the process it makes sense. I'm a 'hands on' type learner, obviously. I have to actually see it and touch it for it to sink in. Thank You! Andrea
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Post by Alchemist on Apr 16, 2008 19:19:40 GMT -5
BAM is it. That is the cocoa butter exponentially crystallizing. liquid liquid liquid SOLID. That is the same reason you can get chocolate at 85 degrees be flowing well at the beginning of molding and 10 minutes later (if you are bowl tempering and not constantly stirring) it is much thicker. The crystals are forming up and stiffening the mixture.
Congratulations!
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