Hi Peter,
Thanks for your reply.
I am using an Infrared thermometer.
1. Divide your purchased 1 kg block of moulded and tempered chocolate (not something that has been sitting in heat for a long time) into two parts: 800g and 200g.
2. Crush or grate the 200g part and keep at 25C.
3. Melt the 800g in the microwave: small burst of nuking plus a lot of mixing, repat until you get it to 45C (it would be a good idea to check if your thermometer is accurate).
4. Pour the melted chocolate into stainless steel bowl and keep mixing, scraping the sides to keep uniform temperature, keep going until you get to 35C.
5. Start adding your crushed or grated 200g part in small doses, lets say 50g at the time, keep mixing and stirring like a madman, when added pieces are melted add next small dose. Keep going until you get to 31C (if you have some of the small part left don't add it anymore).
6. Give it a few extra good stirs and smile. Now you have tempered chocolate ready to use.
Extra hints.
Make sure your moulds are clean, dry and at 27-28C before you pour in your tempered chocolate.
All unused chocolate can be melted again and reused (it will be untempered).
- See more at:
https://www.thechocolatelife.com/clay/forums/tech-help-tips-tricks-techniques/15792/tempering-problems#sthash.uJ8IUDRd.dpuf
1. Divide your purchased 1 kg block of moulded and tempered chocolate (not something that has been sitting in heat for a long time) into two parts: 800g and 200g.
2. Crush or grate the 200g part and keep at 25C.
3. Melt the 800g in the microwave: small burst of nuking plus a lot of mixing, repat until you get it to 45C (it would be a good idea to check if your thermometer is accurate).
4. Pour the melted chocolate into stainless steel bowl and keep mixing, scraping the sides to keep uniform temperature, keep going until you get to 35C.
5. Start adding your crushed or grated 200g part in small doses, lets say 50g at the time, keep mixing and stirring like a madman, when added pieces are melted add next small dose. Keep going until you get to 31C (if you have some of the small part left don't add it anymore).
6. Give it a few extra good stirs and smile. Now you have tempered chocolate ready to use.
Extra hints.
Make sure your moulds are clean, dry and at 27-28C before you pour in your tempered chocolate.
All unused chocolate can be melted again and reused (it will be untempered).
- See more at:
https://www.thechocolatelife.com/clay/forums/tech-help-tips-tricks-techniques/15792/tempering-problems#sthash.uJ8IUDRd.dpuf
1. Divide your purchased 1 kg block of moulded and tempered chocolate (not something that has been sitting in heat for a long time) into two parts: 800g and 200g.
2. Crush or grate the 200g part and keep at 25C.
3. Melt the 800g in the microwave: small burst of nuking plus a lot of mixing, repat until you get it to 45C (it would be a good idea to check if your thermometer is accurate).
4. Pour the melted chocolate into stainless steel bowl and keep mixing, scraping the sides to keep uniform temperature, keep going until you get to 35C.
5. Start adding your crushed or grated 200g part in small doses, lets say 50g at the time, keep mixing and stirring like a madman, when added pieces are melted add next small dose. Keep going until you get to 31C (if you have some of the small part left don't add it anymore).
6. Give it a few extra good stirs and smile. Now you have tempered chocolate ready to use.
Extra hints.
Make sure your moulds are clean, dry and at 27-28C before you pour in your tempered chocolate.
All unused chocolate can be melted again and reused (it will be untempered).
- See more at:
https://www.thechocolatelife.com/clay/forums/tech-help-tips-tricks-techniques/15792/tempering-problems#sthash.uJ8IUDRd.dpuf
I seem to be following your steps exactly ... except,
1) I am using mini couverture chocolate chips (so I am not crushing the chocolate in your step 2).
2) I am tempering 500g at a time ... but the ratio I am using is the same.
3) You seem to be ignoring the tempering curve on the packaging of the chocolate, which says to go at: 45 degrees, 26 degrees, 29 degrees. I have only, so far, tempered my chocolate following this curve. Yours seems to be a shortcut (which I have noted on some videos too!); 45 degrees, 29 degrees. I can get it to 29 degrees by stirring like a madman, no problems, and I find the viscosity at this stage to be ideal for molding. But would the chocolate be "tempered" this way? My problem arises when I put the chocolate (at 29 degrees) in the fridge to cool it down to 26 degrees. Here it becomes a little thick ... I'm thinking now, maybe from the moisture of the fridge?
Thanks for the extra hints! :D Will have to go at it again tomorrow! :3