Hi Everyone!
Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and pliable. What on earth is going on? I've never seen such shine on chocolate but if you pick up the bar of chocolate with your handsit just bends like putty. Strangely, the same batch of chocolate came out beautiful with a nice shine and snap in the bit size molds it was poured in. Two completely different"end results"using the same chocolate and poured at the same time. Is there a default setting for tempering chocolate? I was wondering if someone could give me a good starting point for tempering Guittard couverture milk, dark, and white? Thanks for any help in advance,
Lisa
updated by @lisa-girasole-chocolate: 05/10/15 14:52:13