I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batches of chocolate. And this after years of relatively successful hand tempering.
Here are the variables:
Southern california summer weather. Right now this means heat wave, often we have temperatures in the mid 90's
I have tried to mitigate this by tempering in the morning and tempering in an airconditioned lab. Both corrections have been unsuccessful.
Change in heat gun. I doubt this could be having an effect.
Change in cocoa butter. I recently purchased 50lbs of non-deodorized organic cocoa butter from J Edwards. Picture attached.
A white chocolate made with their deodorized organic butter came out fine. I am doing an experimental batch of dark with some of this added to check it out.
My question to all of you is as follows. Can a difference in cocoa butter grade effect my temperature curve, or be contaminated somehow and not temper at all, causing problems in the temper process?
Please help if you can.
updated by @francis-murchison: 04/09/15 03:07:14PM