When I dip my ginger-infused truffles, the tempered chocolate sometimes cracks or streaks. I've reduced the amount of cracking by rolling the truffles in my hand in tempered chocolate first, letting that set, and then dipping them with a dipping tool, but it's a lot of work! The streaking is confounding me. The chocolate is in temper (88 degrees), so I'm wondering if there's too much liquid in the ganache or if the ginger is somehow affecting the temper.
updated by @nicole-gnutzman: 04/24/15 04:25:05
Dipped ginger-infused truffles cracking or streaking
Watch the time you roll the truffles in hand with chocolate. Temperature of your hands at the surface are 92F+ and you can untemper the chocolate. When you then dip again, it can soften and blend with the untempered first coat. Also watch the temperature of the centers, if too cold you can get streaks as you no longer control crystallization.Try rolling on parchment paper in chocolate. The paper on wood or styrofoam sheet keeps it from cooling too quickly.
As Mark stated, your centers should not be cold; they should be at ambient/room temperature when dipped. Also, you may try rolling the centers first in untempered chocolate, as that first coat will not contract--and possibly crack--around the center. Once that first coat is set, you can dip the centers in your tempered chocolate.
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.