kayb
Neophyte
Posts: 2
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Post by kayb on Sept 7, 2023 13:11:16 GMT -5
Hi everyone, I've been having trouble with silk tempering in my last batches of chocolate and am hoping maybe one of you can help me figure out my mistake.
I made dark chocolate 70% cacao/30% sugar, approx 2000 gm and tempered it directly out of the melanger. I tempered this batch 2 times and still ended up with bloom--here were my steps.
First time, I added 1.5% grated silk (purchased at chocolate alchemy) when chocolate was about 95 F, waited a few minutes, and poured it. All of it bloomed.
Second time, I remelted, added 1.5% silk when chocolate was 35 C, I stirred in the silk for longer, and waited til chocolate was 32C to give the silk plenty of time to melt. I did a temper test, and the chocolate looked tempered--and still is--, and then poured. I have a variety of molds--some rigid (from Tomric) and some semi-rigid. The semi-rigid molds (poured later) did not bloom, but the first set I poured into rigid molds all bloomed. I have 2 temperature thermometers, and they are within 1 degree F of each other so that's probably pretty accurate. The ambient Temp in my kitchen was about 70-71 F.
I also made a batch of milk chocolate and it all bloomed the first time. The second time I tempered it like step 2 about--waiting for the temp to drop to 32 C before pouring, and it tempered perfectly, in both sets of molds, rigid and semi-rigid.
Can any of you provide any insights into how to get my dark chocolate to temper properly?
Thanks!
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Post by Thomas on Sept 8, 2023 12:52:23 GMT -5
95F is a little too hot for tempering with Silk. Cool your chocolate to 91F or 92F (33.5C) and then add your Silk. Also, make sure your ambient temperature is no higher than 70F, I prefer 68F, for your chocolate bars to setup. I use a fan over my chocolate as well. Latent heat is released while the chocolate sets do a fan helps.
-Thomas
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kayb
Neophyte
Posts: 2
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Post by kayb on Sept 9, 2023 12:17:38 GMT -5
Thank you Thomas! I will try your suggestions. Have you ever tried putting it in the fridge briefly?
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Post by Thomas on Sept 10, 2023 16:29:27 GMT -5
Well, I just read John's guide to tempering with his Silk and he stated 95F and then add the grated Silk. My method is a little different but I also use and EZTemper where the Silk is melted. I won't debate John's method as he knows what he is doing. Perhaps you have a different problem than I thought.
I don't put my bars in a refrigerator but others do.
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