Ive been dabbling a bit lately with making bonbons.
I have used a friends tempering machine to get the temper right. For the first batch of bonbons
Ive had a few bonbons stick, but thats a different post.
Ive gotten a bit of "leftover" choc. Its from when I empty the molds. Ive tried to reheat the choc to retemper it. I put the choc into a small plastic container, into the water bath of my thermocirculator. 48C till its all melted, and I checked the temp. It was kind of lumpy, small sand grain sized "lumps". They are barely perceptible on your palate, but you definitely see it.
I bumped the temp upto 50C, and let it sit for 45 min. No better. I have attached a pic of the choc, at 50C after I tried to blend out the lumps with a stick blender.
Whats going on?
-choc; is callebaut callet c811
updated by @alan-caldwell: 04/11/15 01:00:06AM