Help with tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Ladle into mold and scrape top. I have also used a syringe.
Hello. I’m brand new here and new to the world of tempering chocolate. I’ve done a lot of homework, reading up on how to temper using the seeding method. I’ll take about 300g of chocolate and melt it to 120-124F. Then I add 100g of seed chocolate (which is in temper) and cool it down to 84F. I then heat it up to 89.5ish F. I dip a knife in and wait for it to setup properly. Once everything looks good I proceed to fill my polycarbonate molds with the tempered chocolate. I then let them cool and release them from the molds. The chocolate is then stored at proper temperature (60-62 degrees F and humidity at about 50%). After a day or two or three I get some sort of bloom, but the bloom is only on the chocolate that didn’t touch the mold. (I can't seem to attach a picture.) I wonder if anyone can help me out here with my issue? Thanks in advance!
Full disclosure: The temperature of my kitchen is always above 74 F. In order to cool the molded chocolate, I place the molds in a thermoelectric wine fridge. This fridge does not have a compressor thus the humidity is equal to the humidity in the room. The fridge registers at 60-62F with 48-52% relative humidity, tested with a thermometer/hydrometer. If I lived in a cooler climate my room temperature and humidity would be at these same levels.