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Post by Fat Rabbit Coffee on Dec 16, 2022 22:36:36 GMT -5
I made and tempered a batch of chocolate maybe a month ago. Molded some and stored the rest in a ziploc bag in the pantry. Just melted and re-tempered some of it and put it into molds. Tastes great but the texture seems more grainy than before. Is that possible??
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Post by Ben on Dec 18, 2022 21:59:05 GMT -5
Not sure how that would happen, assuming it's tempered correctly. Maybe try remelting and re-tempering and see if it still feels that way. Do you have any of the originally-tempered batch to compare to?
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Post by cinnabon on Dec 22, 2022 10:34:01 GMT -5
If it's grainy, it's possible it's been overheated.
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Post by Fat Rabbit Coffee on Dec 22, 2022 13:22:18 GMT -5
If it's grainy, it's possible it's been overheated. Definitely not overheated. The warmest it's ever been has been when it came out of the melanger.
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Post by Fat Rabbit Coffee on Dec 22, 2022 13:26:33 GMT -5
Not sure how that would happen, assuming it's tempered correctly. Maybe try remelting and re-tempering and see if it still feels that way. Do you have any of the originally-tempered batch to compare to? Yeah, I'll have to try that. I also wonder if the type of mold offers differences in texture and/or perception. I think the graininess I noticed was when molding in a different shape which had a different thickness to it. I'm obviously still learning but have you noticed, for example, that a thin shape tastes or feels different than the same chocolate in a thicker shape?
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