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Post by ChocolateFish on Jan 18, 2011 23:50:24 GMT -5
Okay... Time to be honest
I have never been the best at tempering.
My recipe I use is 70% cacao 30% sugar... Simple.
I use the Chocolate Alchemy method. But whenever I do, I end up with a block of soft bloomed untempered chocolate. From what I understand I want Beta type V crystals which form at 85 -> 87 degrees (F). So to achieve well tempered chocolate I want to heat the chocolate up to 100-110 then drop it to the 70s and then raise back up to 87. If anyone could suggest how to get a great temper without seeding on the bench as that makes a mess.
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Post by sharkman on Jan 19, 2011 2:22:46 GMT -5
Aloha! I believe you are tempering in the Santha from what I read. I will tell you what I do. When I decide to temper and mold the chocolate, I turn off the machine {temp of choc 105-110 F] and take out about 1\3 and put in a bowl. I leave thermometer in santha and watch until temp hits between 88-90 F. {@3 hours at room temp of 70-75 F. for 8.5lb batch. The seed chocolate in the bowl should be about 80F I like about a 10 degree diff. If it won't go to 80 then put in fridge till it gets there. Put seed chocolate back into running santha and let it run until all of the mix comes back to 90F. Pour into squeeze bottles and start molding. You may need to turn bowl back on if it takes you awhile to mold. Do'nt let it go below 88F or it will start to get stiff.Be careful not to break thermometer in Santha bowl when it is running. Let me know how it goes. Once you get it you will love it. Later Sharkman
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Post by ChocolateFish on Jan 19, 2011 3:27:49 GMT -5
Ahh... The thing is... I don't yet have my Santha (although I REALLY REALLY REALLY want one), I use a coffee grinder, blender and food processor. But I will try your method in a double boiler.
Thanks Sharkman
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nat
Neophyte
Posts: 19
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Post by nat on Jan 20, 2011 16:05:43 GMT -5
ChocolateFish, Where are you tempering (i.e. room temp and humidity)? Make sure humidity is below 50% with a hygrometer. Also I'd get it above 110, more like up to 120 to ensure you've melted everything. Then down to 80 is enough before going up to 87-91. Are you using seed chocolate? Might be worth a try just to start so you can see where the process is going awry. Cooling after molding can have an effect as well. Are you using molds? Are you putting them in a warmish fridge (58° F) after molding to start the cooling process? -Nat ____________________ Nat Bletter, PhD Chocolate R&D Madre Chocolate madrechocolate.com
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Post by Brad on Jan 20, 2011 18:46:33 GMT -5
Make sure your thermometer is accurate to within one degree.
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Post by ChocolateFish on Jan 22, 2011 0:32:51 GMT -5
Okay thanks for the advice will try on my next batch
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Post by ChocolateFish on Jan 22, 2011 0:36:18 GMT -5
Nat- Yes I do check the humidity most times, I do use molds and I put them in a household fridge.
Thanks
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