You haven't let enough crystals propagate at the time you started pouring. This is why the bars later on turn out ok.
Oh.... and STIR STIR STIR, then when you think you've stirred enough, STIR STIR STIR, some more.
Cheers.
Tempering issues
Any ideas why the first trays molded from my batch temperer turn out streaky and rough/blotchy as in the attached picture? Later trays turn out fine. Is the chocolate not yet actually in temper? Could my molds be too warm? Is the ladle too cool? Thanks!
updated by @brent-peters2: 04/12/15 03:12:15
updated by @brent-peters2: 04/12/15 03:12:15
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@kapil-jain
• 7 years ago
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• 7 years ago
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• 7 years ago
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@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.