Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?
I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by air (again I can think of sub-freezing temperatures.) My vendor of Guittard L Etoile Du Premiere-58% has no provision for holding chocolate in the manufacturer preferred range of 60-70F. The market is 'open-air' and on the San Francisco Penisula (would that Guittard allow ordering for will-call in Burlingame.)
I doubt that it is a moisture problem. No matter what I do the best I can achieve is a dull finish that is on the borderline of breaking with a snap. It does not bloom, but it does not shine.
I've taken 2# batches to 120F, hand tempered by generating a <80F mush on a slab (clean Caesarstone) and back blending to 90-92F. I'm frustrated and disappointed.
updated by @baumgrenze: 04/09/15 11:34:17AM