Posted in: Tech Help, Tips, Tricks, & Techniques
I had two failures yesterday:
1. white chocolate that I finished grinding and add tempered solid cocoa butter and the chocolate cool to around 34C, then it keeps cooling but it became very very thick and in ~30C it was almost solid so I add untempered liquid cacao butter that should help to equalized the amount of V crystals, I add around 5-6% and it dosen't helped, the chocolate was thick and the temperature was just below 31C.
2. Two dark chocolate mixing in order to achieve different cacao percent, I used the seeding method, when the chocolate cools to 32C there were still lumps of solid inside, so I used stick blender - it eliminate the lumps, the temperature was more or less the same but it was very thick, after moulding grey sticks were forms (typical phenomena to overcrystallized chocolate).
It's important to mention that I used those formulas before and the viscosity was perfect.
I suspect that in both cases large amount of seeding and strong agitation (by hand or by the grinder) cause to over-crystallized chocolate that was impossible to work with and the liquid-solid transition was around the working temperature.