Help with Tempering!
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for the feedback, everybody!
Since my first query, I've adjusted my methods a bit. I am making small batches (6-8 oz) at a time to test flavors, because I did not have a large amount of chocolate to use until today. Thankfully I've finally set my wholesale account up, and am ready to go. I am now using guittard organic chocolate wafers. Today's experiments are with a 66% cacao.
I put each bowl (with micro doses of flavor oils) over warm water, so that the chocolate would not fall out of temper, and made sure to warm my tools for each batch as well. I mixed as well as possible... I did see just a little bit of streaking in some of the batches, but no bloom so far! I let them set in a room which was cooler than mine. The milk I made yesterday, one of the moulds did have some bloom, so I've got to go back and re-mould one variety. I did not add any additional fats, as my extraction team has told me that I shouldn't need to activate my cannabis oils before adding to the chocolate, hooray for one less step.
One of my issues was the baffle for the Chocovision Rev V... the temp I was receiving from the machine was 2-4 degrees off of what both digital & analog thermometers read. I am using the "holey" baffle and it seems to be better. The tempering machine company is sending me a replacement baffle.
Today I started out with a floor model air conditioner, which I have positioned in front of the speed rack where I am now able to set my chocolates. This makes a huge difference in the ambient temp of the room already... from 75* yesterday to a balmy 69. Also the fan is blowing the cool air right over the moulds.
I think some of my problem was also in relation to my moulds being a little bit dirty. I have since bought several soft paintbrushes and am double-washing them with Dawn dish detergent.
What dish detergent/soap do yous guys prefer?
Again, thank you for the feedback and troubleshooting help.