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Post by sweetnothings on Aug 23, 2009 1:08:25 GMT -5
Hi all! I am very new at making chocolates, but I am quickly finding that I have a huge passion for it and love working with it for hours on end. I found this forum whilst searching for an answer to my tempering problems, and WOW did I find some answers! So far I am pleased, if a little overwhelmed, at all the helpful info on this forum. So, mostly I just wanted to say a quick Hi! and warn you all that I will be around asking some dumb questions. First dumb question: What is your experience using the controlled method vs. other methods? It seems that I am always getting some blooming swirls in my tempered chocolate, (I have been using the classic/seeding method, both with bittersweet and milk). So after reading some of the things in here I think I really need to get more scientific about it. Or would I be better off to simplify the process instead? Also, does the temp of the room I'm working in matter much? I thought maybe that's why I keep getting blooming (It's normally 76* in here). One problem I have realized is that I need to stir constantly! Would you suggest I use a double boiler instead of the microwave so I never have to stop stirring? I was afraid to try it because of the fear of water affecting my chocolate. (Like I said, dumb questions.) Thanks for any advice! Ashley
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