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Post by apprentice on Oct 13, 2006 9:15:25 GMT -5
I have tried to temper some dark chocolate (by bringing melted chocolate to 30 centrigade)
The chocolate is set OK but it has somewhat patchy "shine" and, when snapped, it is not as 'crisp' a break as I would like.
What's gone wrong? I think either the temperature is too cool or maybe the chocolate itself has got damp (though it shows no signs of having done so).
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Post by Brad on Oct 13, 2006 10:05:34 GMT -5
1. Chocolate doesn't go "damp". It is a crystal formation and either crystalizes or doesnt. What you are experiencing is the formation of crystals of different types.
2. It's hard to determine what went wrong unless you indicate other things like, where the chocolate was set after, what was the ambient temperature of where you set it, how long was it there, what was the recipe you used, what was your "exact" tempering process.
There are extensive threads in this forum on tempering. I suggest you read them. They will be very helpful for you.
good luck.
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