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Post by ellalydia on Feb 11, 2011 18:10:46 GMT -5
For about 5 weeks now I have been trying and trying to temper chocolate and mostly it has been unsuccessful.
I have tried the seeding method and the tabling method and nothing works, the chocolate does not set and often blooms.
Right not I am working with noel dark chocolate at 74% According to the tempering instructions on the box I should heat it to 122-131 F then cool to 84 f and then reheat to 88-90 F
For the seeding method I heat my chocolate over a double boiler to about 125 F then take it off and add 1/4 of the weight of the melted chocolate in seed chocolate. The problem I have been having with this is that all the seed chocolate melts before the chocolate comes down to 88-90 F. Even when I add more seed chocolate it takes a very long time to come down to temp and remains untempered.
I have been having basically the same problem with the tabling method, the chocolate takes a very long time to come down to temp and in the end it remains untempered.
If you have any suggestions or alternate methods I would be so happy to read them
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Post by cheebs on Feb 11, 2011 18:14:02 GMT -5
Try cooling to 81 and then up to 91-93
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Post by ellalydia on Feb 12, 2011 21:54:20 GMT -5
Ok thanks , I'll try that
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