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Hand temper dark chocolate
Hand temper Dark chocolate couverture by Callebaut 54.5% cocoaI am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.See More
its ok , if u already tempered them. The best thing about chocolate is u can always re-temper. Try the whole process again and agitate a bit more this time. when u start melting chocolate try not to raise the heat like last time. Go atleast 2 degrees less.
Thank you so much for your valuable feedback Tamanna but is here any other way as I had already tried to temper around 1/2 kg of chocolate?
Hi Arti,
Congratulation on your first attempt. The white streak means probably you got the temp of heating chocolate too high. Trying cooling the temp of heated chocolate by adding piecies tempred chocolate (about 25% of total wgt of chocolate) to it. keep stirring through the entire process.