fred
Novice
Posts: 144
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Post by fred on Apr 25, 2021 17:28:39 GMT -5
I've really liked the cocoa butter silk tempering method, but today I'm out of silk and wanted to try something different.
I have a nice tempering machine which holds a nice steady dialed in temperature while stirring the chocolate.
Typically with cocoa butter silk I hold the chocolate temperature at around 94F and add the silk, wait a while for the machine to stir it in and then mold (which takes me a while). That seems to work pretty well even at the high temperature of 94F.
Without using silk, I figured it would lower the temperature to 80F for a while to create a load of cocoa butter crystals and then raise the temp to 88F to melt off all but the desirable "Type V" crystals (all this from Jon's excellent tempering tutorials).
My question is this: once I'm at 88F is it possible to get more Type V crystals by waiting a while for them to form and then raise the temperature a bit higher? Or is this almost certainly going to lose the temper of my chocolate?
Thanks!
-Fred
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fred
Novice
Posts: 144
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Post by fred on Apr 25, 2021 20:47:50 GMT -5
Hmm, well my experiment didn't go too well. After cooling to 80F for a while and warming to 90F the temper wasn't good and the chocolate was very thick.
I found some cocoa butter silk, heated the batch up to 94F and added the silk. Chocolate is much easier to work with and I know this works well as far as tempering goes...
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Post by Ben on Apr 26, 2021 12:09:22 GMT -5
It sounds like you held your chocolate at 80F too long. When I temper just using temperature, I don't really hold it at the low temp at all. I hit it and then start warming back up. I test it at 88.5F. If it's not in temper then, I hold it there until it is. Once it's in temper, I warm to over 91F.
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