Hi Clay, I have a very primitive setup here. I heat the chocolate in an improvised bain marie and temper it by hand with the seed method.

The market is outdoors in the morning and in the evening. No way to control the temperature. If the weather forecast can be trusted the morning temperature should be around 20C and it also looks as if humidity at about 37%. The evening is going to present a problem as the temperature is sure to drop to about 12C.

So, my chocolate is sure to go a little out of temper as the day goes. Hopefully the truffles will be consumed quickly, but I am scared it will not set soon enough.

The other night I tried to temper Valrohna for the first time, previously I have used Callebaut, and I had a serious problem. The chocolate was ice cold yet it would not set, it would have been ideal to serve as it is as a colc chocolate drink, serious! So, advice please.

Magriet:

You may have answered this in another post, but what method are you currently using to temper your chocolate, and if you are using equipment, what equipment (specifically - company and model) are you using?

Is the market indoors or outdoors and is there any temperature control?'

:: Clay

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@DiscoverChoc

Hi everyone, Please some help! I have solved some of the above already, but I am still worried about the dipping of the chocolate at the market. How do I keep chocolate tempered under such circumstances? To be honest I have trouble keeping it in temper in the kitchen! What am I doing wrong? When I start working with it it is fine, but after a very short while it is out of temper.

Me again, I have actually a few related questions. OK, first, if I am going to offer clients at a stall freshly dipped truffles rolled in whatever they want. Must that chocolate be perfectly tempered? I think, if not, it will not set fast enough even though we are not worried about shine as it is going to be rolled in something as well, but it still needs to set in a reasonable time. The idea for this is to try and find out what is popular for a future line we want to offer, so it is a little research as well as an effort to get some cash flow!

How do I keep sufficient chocolate hot and tempered (if I can get it in temper to start with as I am not good with it yet!) under the difficult conditions of a stall at a food market? We want to do that market as our target market goes there for entertainment.

Most important! I am so new at tempering I do not know what properly tempered chocolate looks like. I do it religiously according to the temperatures, sometimes it is not so bad and then, like last night, I end up with a fluid mass of chocolate that was only properly set this morning. My family thinks the truffles are divine, and they are difficult to please, but I cannot offer them to customers!

So, I hope you guys understand my questions as I am not very good at explaining myself.

Thanks

Magriet

updated by @magrietha-hendrika-du-plessis: 05/15/15 02:40:54