Tempering Organic Chocolate in to a stable Shelfmic

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Remy
@remy
04/03/14 03:48:35
1 posts

Ok, first of all, thanks for joining.

I am growing Organic chills and more with some sale of sauces and stuff. I have been trying for a while making hot chili chocolate for a while. I got the taste right, but it melts in room temperatures. Does anyone have a good advice for me his to make it stable?

I don't have a lot of fancy equipment, but after what i have understood its all about tempering? Or is it? Is there any organic approved additives to make it stable under room temperature?


updated by @remy: 04/11/25 09:27:36

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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.