Untempered chocolate....what must I do?

Jacquie Schofield
@jacquie-schofield
08/10/10 16:54:02
11 posts

Good Evening!

I am a beginner in the "chocolate life". I think perhaps I am over my head in joining this site butI am hopingin doing so ,I can learn some new things.

I do have a question perhaps a silly one but none the less, I don't know the answer. I received bulk chocolate the other day and due to the summer temperatures it arrived a bit soft. I assume it is out of temper. Do I have to melt and temperall the chocolate and let it solidify then melt and temper again to cover candy? Any help would be greatly appreciated

Jacquie


updated by @jacquie-schofield: 04/11/15 20:24:04
Robyn Wood
@robyn-wood
08/10/10 17:48:02
29 posts
No, just temper what you need. There's no reason to temper all the chocolate, and then re-do it. I have all kinds of bloomed chocolate, and I just temper as needed.
Jacquie Schofield
@jacquie-schofield
08/11/10 14:51:27
11 posts
Thank you so much for your reply. I am sure I will have many more questions in the future.

Tags

Member Marketplace


Activity

kapil jain
 
kapil jain
 
kapil jain
 
@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
 
@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 Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@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.