Hi, This is my first attempt at making chocolate from beans. I attached a photo of the chocolate I attempted to temper. Does anyone know where I went wrong from just looking at that formation of crystals?
I used a doulble boiler. Took the chocolate up to 124 F, then cooled it to 84 F just using a fan and stirring the chocolate in the bowl. Then brought it back up to 90 F and put it in the molds.
Thanks for any help offered!