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Post by chocorookie on Feb 21, 2009 15:46:09 GMT -5
Hello All!
I'm new to the site and new to chocolate making. I've made several batches of truffles and hand-dipped chocolates, but keep running into the same issue. I have been using Ghirardelli chocolate because that's all I can find locally. I heat the dark chocolate to about 115 degrees, cool it, seed it to 86 degrees and reheat to 89 degrees. Once tempered, the chocolate is very viscous and dipping the chocolates is more difficult than I expected. The chocolates are tasty and look pleasing, however the shell is thicker than I would like. Am I doing something wrong? Do I simply need to tap the dipping fork on the bowl to remove excess chocolate? Your advice is greatly appreciated.
Thanks,
Corey
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Post by redstar on Feb 22, 2009 2:54:11 GMT -5
Hi Corey, Check out the thread under finishing techniques on I think the second page called "Turbo tempering" - some excellent advice from the likes of Brad. To summarise - stir very regularly and, if necessary, raise the temperature slowly (one degree at a time) to a max of 93F. Read the whole thing though as there may be other answers there. Very useful and I meant to thank Brad because it worked well when I had a similar problem with my first batch of home-made chocolate.
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Post by Sebastian on Feb 22, 2009 8:58:58 GMT -5
what kind of ghiradelli chocolate are you using - the little chips that go into cookies? or is it more of a 'bar' that you melt? if it's the cookie drops, the viscosity is low because the fat is low - they were not designed to be fluid enough for enrobing, but to hold their shape during baking.
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Post by chocorookie on Feb 22, 2009 9:21:37 GMT -5
The chocolate I'm using is more like wafers than chips. I can't find any "good" chocolate blocks locally. I think I need to order some of the web. Any recommendations on suppliers?
Thanks for the tips, also.
Corey
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Post by Sebastian on Feb 28, 2009 10:44:09 GMT -5
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Post by chocorookie on Mar 1, 2009 10:18:35 GMT -5
Thanks, I'll check them out.
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