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Post by hautechocolate on May 7, 2010 10:05:22 GMT -5
Just wanted to share my success at tempering... I've been trying and trying to temper milk chocolate. Yesterday I was successful! I was so excited about it I was pulling everything out of the cupboards that I could think to dip in chocolate! I've only made one other successful attempt at tempering - dark chocolate - so I'm not getting my hopes up yet that I've "mastered" anything. But it sure was exciting seeing that shiney finish instead of grey and swirly!!
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Post by Brad on May 7, 2010 16:25:35 GMT -5
Golf claps for the earth mother on a quest!
Just remember to bring your bottom temperature a degree or two lower for milk than dark, and then to not reheat the chocolate quite as high for milk as dark, and you should be fine every time.
Cheers. Brad.
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Post by kellymon on May 8, 2010 20:59:05 GMT -5
Congrats on successful tempering....would you care to share your methods? I use either a slab or revolation 1.... always looking to learn more though BTW, I see no need to apologize for dark chocolate success.... personally I see no reason to make any other type Just my own humble opinion of course.... robert
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Post by hautechocolate on May 12, 2010 14:12:11 GMT -5
Thanks, guys!
Robert - I took the milk chocolate straight out of the santha - so it had been mixed really well. (other attempts I had to heat the chocolate up from untempered solid state) I'm thinking that's what really made the difference because I've done practically the same method other times with unsuccessful results.
I guess I did the "seed" method because I poured about 1-2 cups of the chocolate into a crockery bowl (don't have a marble or granite slab yet) and started to lower the temperature. I kept stirring and stirring and stirring. Initially I had the bowl on a gel-based cold pack from the freezer to help lower the temperature. I took that off after the chocolate started to get thick. I kept stirring and stirring and stirring. When the chocolate was almost a solid mass I added a little of the liquid chocolate from the santha and stirred that all in until everything was homogenous. I kept doing that until I had enough chocolate to work with (I was pouring some solid bars, dipping truffles, etc) and making sure that the temperature never got above 87 degrees. Then I used a hairdryer to bring up the temperature between 88 and 89 degrees. Stirring and stirring and stirring! :-)
I wasn't sure that the chocolate was in temper, but I started dipping my truffles. I'd dip 2 or 3 then stir and stir and stir, and check the temperature to make sure it was in the range.
And I agree about dark chocolate being the best type to make. This particular batch of milk chocolate was an answer to all my friends and family "complaining" that all I ever make is dark chocolate, and the only milk I've made before was a 55% cacao milk chocolate! :-)
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