Tempering help

Malcolm Tiu lim
@malcolm-tiu-lim
02/01/12 01:24:05
5 posts

I was wondering if you need to use seed chocolate to acutally temper?

Could you temper the whole batch? like say i bring the whole 5lbs of chocolate down to 80 F and then heat back up to 90 - 92 F?

I'm about to buy an ACMC machine and im in the tropics where the ambient temperature is 33 C. So I will have to temper in an airconditioned room where i bring the ambient temp down to 24C. I use a Santha to grind my beans and add my ingridients, and when i usually get the chocolate out of the santha the temperature is about 115F.


updated by @malcolm-tiu-lim: 04/15/15 19:10:45
Rosie
@rosie
04/16/12 15:27:31
8 posts
I'm definitely no expert but i noticed no one else had replied. As far as I've learned and experienced ambient temp of the room in which your tempering should be closer to about 20. Also you can temper without seed by tableing.
Brad Churchill
@brad-churchill
04/16/12 16:37:39
527 posts

Ok... I'll help.

If you get your room temperature down to 24 degrees, using the ACMC (I own 6) will take absolutely FOREVER to cool and reheat. My suggestion is as follows:

  1. Heat the chocolate in your ACMC to 120 degrees F, and make sure it's thoroughly heated.
  2. Ensure that your motor is running and the bowl is spinning.
  3. Reset your machine temperature to 90 degrees F, and begin to cool it.
  4. When the chocolate gets to105 Degrees, remove 1/3 and cool it using a cold water bath in your sink. DO NOT GET ANY WATER IN THE BOWL.
  5. The temperature of the chocolate in your cold water bath should get to about 79 degrees F. It will cool very quickly, so make sure you are stirring the entire time. It should get thick like pudding, and begin to stick to the sides of the bowl.
  6. Add the chocolate back into your ACMC and stir really really well, MAKING SURE THE WATER IS WIPED OFF OF THE OUTSIDE OF YOUR BOWL BEFORE YOU POUR IT BACK IN. This will not only bring the chocolate in your ACMC down to the working temperature, but will also seed the uncrystalized chocolate and bring it into temper.
  7. Let the machine mix the chocolate for 10-15 minutes to ensure uniform crystalization before beginning to work with it.

That's it. Super easy.

Hope that helps.

Brad

Tags

Member Marketplace


Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.