I have a very strange problem that I am hoping for insight on. I pan inca berries (physalis peruviana) - (and a lot of other products too). However when I pan the inca berries a white(ish) powder forms on the surface of the product as it tumbles. It can become very thick - a coating of dust that is difficult to remove. Further, if I leave the coated berries resting overnight the dust multiplies.
This does NOT happen with any other product - coffee beans, cherries etc with the same chocolate.
I usually use Sicao 53% (a Callebaut brand out of Singapore - very good couverture chocolate).
I believe that the issue is created by the fact that I have to pan for a long time - sometimes hours - and I think that it might have to do with micro-movement of the chocolate as the berries contract and expand as they tumble in the pan.
The reason that I need to pan for so long is that the berries have deep crevasses and I need to fill them in by running the pan and also heating the chocolate to melt it, let it harden and then melt it again repeatedly. I believe that during this process the chocolate tembers, looses tember and re-tempers multiple times.
I suspect that it has something to do with crystalization or probably over crystalization and maybe something to do with the coca butter. But I really am bamboozled.
I'd like to know what it all is with a view to being able to avoid it developing. But it way past my modest skill set!
Does anyone have any thoughts on this please? Thanks!