|
Post by wabbit on Aug 30, 2008 11:25:05 GMT -5
So I made a batch of Dark milk chocolate. It has a bad acidic aftertaste that makes it almost unpleasant to eat (almost ). This batch started to bloom randomly, so I decided to retemper it. I used the marble slab, mush method to temper it the first time. The methos I used to retemper was heat up the chocolate to 112 remove from heat, then cool the chocolate down to 87. While cooling I added a piece of Lindt 70% dark chocolate for seed crystals. Once I hit the pouring temp I removed the Lindt Chocolate and poured. This time I got a very good temper and the bad aftertaste was gone. I cant figure out why. Here are my theories. 1. The added heat and stirring on the second temper help to drive off some of the acids and maybe carmelize some of the sugars? 2. The lindt chocolate added some flavors that help with the acidity. (i dont think this is true because I only added about 1 oz to 2 pounds of chocolate) 3. The chocolate just had time to rest between the first temper and second. Here is the chocolate info. 2 lbs ivory coast forestero. Roasted myself. Maybe a small amount over roasted 20 oz cocoa butter 12oz Nido (common chocolat company often boycotted for it's other products and marketing) Whole Milk Powder 32 oz sugar. 2 small mexican vanilla beans. ANy thoughts or theories here? I am tempted to temper every batch twice if it makes it better.
|
|
|
Post by rabarber on Sept 4, 2008 1:55:34 GMT -5
It's very likely that your bad taste was caused by the bad tempering. It's something you can try out yourself. Melt a piece of your well tempered chocolate and let it become solid. Then compare the taste with the taste of your tempered chocolate. You will be amazed how the tempering process influences the taste of your chocolate.
|
|