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Post by itsallaroundyou on Jul 16, 2010 11:40:07 GMT -5
are there any tips/tricks to tempering dark milk chocolate (45% cacao, 15% whole milk)?
not sure if i need to aim for milk choc temps or dark, or somewhere in between.
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Post by redstar on Jul 16, 2010 12:42:53 GMT -5
I make a 43% and a 46% milk and use "milk" temperatures - 89F Duffy
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Post by itsallaroundyou on Jul 16, 2010 13:17:36 GMT -5
thanks redstar. is your % excluding added cocoa butter? this batch of mine i think has 10% cocoa butter added.
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Post by cheebs on Jul 16, 2010 13:57:49 GMT -5
Any added dairy fats will require you to adjust the temps to "milk/white" levels.
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Post by itsallaroundyou on Jul 16, 2010 15:40:16 GMT -5
so any % milk fat changes the tempering temperature requirements? That's good to know, as I've only worked with one milk batch among many darks.
will try it out tonight and report back
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Post by itsallaroundyou on Jul 25, 2010 20:22:41 GMT -5
got my dark milk tempered, but i'm finding that when its at the optimal temp the chocolate mass is VERY thick. its not shiny like i'm used to seeing when i temper my dark---is this normal?
In the x3210 temperer, the final temp that yielded the best shine and snap on the finished bar was 84.6F, which seems very low. I tested the temper in 0.3F increments and only when i got up past 92F did it start flowing smoothly and get the shiny surface i'm used to. Is this a normal aspect of milk chocolate tempering? Am I over tempering? Over mixing?
EDIT: I should clarify that the shiny surface i'm mentioning is on the melted chocolate mass, not the finished bars.
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