|
Post by candybang on Nov 3, 2022 11:55:08 GMT -5
I have been using this chocolate for 10 years... I melt 8lb bowls of it in the microwave and temper 50lbs of it at a time in a machine or sometimes I just add seed (unmelted callets from the bag) to the small bowl for a smaller amount and temper by hand... it turns out perfectly every time... except for this last batch of Callebaut callets 60-40-38 that i just recieved.... It seems like it's in temper when i do a smear test, albeit a bit thick.. but after spreading in on the table (making Bark) it turns mostly white with splotches all over it... Seems like sugar bloom rather than fat bloom... Is it possible that the chocolate has endured some big temp shock before i received it and thus when seeding the chocolate it will not go into temper? Or has anyone else ever had this issue? All ideas and suggestions are greatly recieved! Many thanks, Sarah
|
|
|
Post by Ben on Nov 3, 2022 15:14:36 GMT -5
Hi Sarah,
I haven't used this chocolate, but that appears to be fat bloom. A couple questions:
How are you cooling the tempered chocoalate?
Did you temper this chocolate in a machine or with seed? If seed, are you sure that the seed is properly tempered? If it became untempered at some point, it would not work correctly for seeding. You'd need to retemper the chocolate using a different method.
Even if the chocolate melted completely before you received it, it would still be able to be tempered, so I don't think there's any concern that this chocolate can't be tempered.
-Ben
|
|
|
Post by Mitch30 on Nov 16, 2022 14:47:46 GMT -5
I have noticed some topics with new users... They don't know they won't get an email when somebody responds, and they don't bookmark the page.
|
|