Tempering problem

01/26/12 12:22:12PM
35 posts

Hello !

I have just started making chocolate from the bean. I make 70% chocolate, two different origins. They taste good, I think I have found the best temperatures for the tempering process, but I have some problems... I use Selmi tempering machine. My molds are warm, but not too much.After tempering, the structure and the color of the chocolate are ok, but there are always 2-3 very bright, glossy, spots, not white, and not always on the same molds.

Do you know why ? I don't know if there is a problem with the molds or with the temperature ?

Thank you in advance !

updated by @maria6: 04/25/15 03:06:52PM


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