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Post by Mitch30 on Nov 15, 2022 16:52:50 GMT -5
Hey all, I'm trying to figure out how to make filled chocolates. I haven't tried using the Melanger, just been melting down store bought bars. Being that the mix right out of the Melanger is tempered, I'm thinking I just separate the mix into two Double boiler pans, one for the shells, one for a Ganache that the Whiskey will be mixed in with... Then I make the shell, pipe in some ganache, then cap it with more of the tempered mix. The problem is, I can't create that with stovetop melted bars, it doesn't work. For the Melanger version, is there a heat range the Chocolate needs to be at? This guy does it perfectly, but I don't understand how because he doesn't have either bowl on a heater. Any ideas? Thanks www.youtube.com/watch?v=BL_1w8XjJ2w
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Post by Ben on Nov 16, 2022 8:33:18 GMT -5
Hello!
Chocolate right out of a melanger is not tempered. It's generally somewhere between 120F and 140F, at which temps there is no crystallization. So, it definitely needs to be tempered before making the bonbon shells.
I haven't watched the full video, but right at the beginning, Paul mentions that he's starting with already tempered chocolate.
My suggestion would be to temper your chocolate and make the shells. After that is done, I'd make the ganache and fill the shells when the ganache is at 90F or below so it is cool enough to not melt the shells. Then, when the ganache has set, temper more chocolate and back them.
Hope this helps!
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Post by Mitch30 on Nov 16, 2022 10:29:37 GMT -5
Thanks Ben, but when I pour my finished batch onto a stainless pan and let it set, it snaps... Isn't that the definition of tempered?
I'll remember the 90 degrees, but I still have no idea how his ganache bowl before he added the whiskey was liquid and not set because it wasn't on any heat.
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Post by Ben on Nov 16, 2022 11:55:00 GMT -5
A good snap is one result of proper tempering, but isn't really the definition. How long have you left your chocolate in that state? Does it maintain its snap and not bloom?
Ganache takes a while to cool and set, so I'm guessing he just made it a bit before the video was filmed. When I make ganache, I cover it with plastic wrap and leave it out on the counter until it cools down to 90F. At that point, it's still plenty liquid enough to pipe into the molds.
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Post by Mitch30 on Nov 16, 2022 14:21:07 GMT -5
Normally, I put enough of the mix in a bowl with Dates, Raisins, Cashews etc, then lay it all on a pan. It's real quick to set, last time I forgot to grind Salt on it and it was too late.
Pouring plain on a pan is about the same time. I have always put the pans in the fridge overnight.
I have never had an example that doesn't snap. I don't remember ever seeing it bloom, but I'm making a batch now and will check that tomorrow.
I'll try the whole process, but am convinced it didn't work because of the store bought bars.
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Post by Ben on Nov 17, 2022 10:52:30 GMT -5
What temp is the chocolate coming out of the grinder and what temp is it after you've mixed in the dates, etc.? Any chocolate put in the fridge overnight will snap. But will it maintain it's snap at room temperature and will it not bloom in time? Properly tempered chocolate will not bloom for years at room temperature (if stored correctly).
On a side note, when putting chocolate in the fridge to set, it's generally advised to only do so until the chocolate is just set. By cooling it to fridge temperatures, you run the risk of condensation forming when you pull it out of the fridge. Ideally, chocolate is cooled around 50-55F, but if that's not available, then in the fridge for 10-20 minutes.
Regarding chocolate straight from the grinder vs store-bought, there's not much of a difference in tempering assuming they both are melted to the same completely un-tempered state.
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Post by Thomas on Nov 17, 2022 17:02:54 GMT -5
Hi Mitch, Based on this thread, I don't think you understand what tempered chocolate means. The video you refer to doesn't discuss tempering chocolate or how to ensure your chocolate is tempered. The person making the filled chocolate only states that they are using tempered chocolate. One can't just melt store bought chocolate and assume it stays tempered. It's not that simple. Here's a video that explains chocolate tempering and what that means: www.youtube.com/watch?v=JH5aoNrCKrA. It is not a video on how to temper as there are multiple way to temper chocolate.
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Post by Mitch30 on Nov 18, 2022 9:50:46 GMT -5
What temp is the chocolate coming out of the grinder and what temp is it after you've mixed in the dates, etc.? Any chocolate put in the fridge overnight will snap. But will it maintain it's snap at room temperature and will it not bloom in time? Properly tempered chocolate will not bloom for years at room temperature (if stored correctly). On a side note, when putting chocolate in the fridge to set, it's generally advised to only do so until the chocolate is just set. By cooling it to fridge temperatures, you run the risk of condensation forming when you pull it out of the fridge. Ideally, chocolate is cooled around 50-55F, but if that's not available, then in the fridge for 10-20 minutes. Regarding chocolate straight from the grinder vs store-bought, there's not much of a difference in tempering assuming they both are melted to the same completely un-tempered state. I'll remember to check the temp, starting a new batch tomorrow. I don't know why it doesn't bloom, I keep the finished broken up batches in the fridge as well, and have never seen condensation.
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Post by Mitch30 on Nov 18, 2022 10:16:34 GMT -5
Hi Mitch, Based on this thread, I don't think you understand what tempered chocolate means. The video you refer to doesn't discuss tempering chocolate or how to ensure your chocolate is tempered. The person making the filled chocolate only states that they are using tempered chocolate. One can't just melt store bought chocolate and assume it stays tempered. It's not that simple. Here's a video that explains chocolate tempering and what that means: www.youtube.com/watch?v=JH5aoNrCKrA. It is not a video on how to temper as there are multiple way to temper chocolate. Thanks, but any video on how science works will make me drift off into outer space. I only care if it works or not. I know how to temper, but I don't want to buy chunks of Chocolate to do it that way, and my current setup doesn't allow the marble slab method. I don't know why my batches right out of the melanger appear to be tempered based on both the snap test and the knife test, but that's what happens. With the next batch, I'm going to skip the fridge completely and see what happens. On a side note, in my attempt to get a food grade SS sheet to have a better work area, I found out that a 2'x4' is over $1200.
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Post by Thomas on Nov 18, 2022 17:10:26 GMT -5
Hi Mitch, Here's a video showing how to temper using a single bowl of chocolate, a double boiler, and an ice bath. www.facebook.com/SoChoklat/videos/1132903850118884/ It’s much simpler than the tabling method. I will also say this and then leave you alone. Understanding the science of tempering chocolate helps one understand tempering failures. Best Regards, Thomas
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Post by Ben on Nov 21, 2022 9:07:06 GMT -5
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Post by Mitch30 on Nov 21, 2022 10:56:38 GMT -5
Thanks, that table looks like it could be a solution. It looks easy in videos to temper that way, but I just need the work space because my counters are wood.
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