This should help a lot.
Help with tempering chocolate
One thing I learned at the NW Chocolate Festival this weekend is that chocolate loves to throw itself out of temper. The best way to combat this is to watch it in the mold. As it begins to harden around the edges of the mold, (i.e. the edges get dull but the middle is still shiny), at that point put it into a cold fridge. This will help push the crystallization and keep it from losing temper.
updated by @chad-martinell: 11/17/16 14:25:47
How do you fill your molds? Spoon? I found that when using pastry bags to fill my molds I was getting this type of issue. I finally figured out that my hands were heating some, but not all, of the chocolate so it was out of temper.
updated by @chad-martinell: 11/17/16 14:25:45
Hello. I’m brand new here and new to the world of tempering chocolate. I’ve done a lot of homework, reading up on how to temper using the seeding method. I’ll take about 300g of chocolate and melt it to 120-124F. Then I add 100g of seed chocolate (which is in temper) and cool it down to 84F. I then heat it up to 89.5ish F. I dip a knife in and wait for it to setup properly. Once everything looks good I proceed to fill my polycarbonate molds with the tempered chocolate. I then let them cool and release them from the molds. The chocolate is then stored at proper temperature (60-62 degrees F and humidity at about 50%). After a day or two or three I get some sort of bloom, but the bloom is only on the chocolate that didn’t touch the mold. (I can't seem to attach a picture.) I wonder if anyone can help me out here with my issue? Thanks in advance!
Full disclosure: The temperature of my kitchen is always above 74 F. In order to cool the molded chocolate, I place the molds in a thermoelectric wine fridge. This fridge does not have a compressor thus the humidity is equal to the humidity in the room. The fridge registers at 60-62F with 48-52% relative humidity, tested with a thermometer/hydrometer. If I lived in a cooler climate my room temperature and humidity would be at these same levels.
Tags
Member Marketplace
Activity
@kapil-jain
• 7 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 7 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.