Clay and Peter - Both of your suggestions were really helpful! I'll have to look into tabling and/or a tempering machine, and see how things improve. Much appreciated!
I make dark chocolate at home from raw ingredients, and am struggling with getting the tempering right for the bars I make. I use the seeding method for tempering. I heat about 75% of the chocolate (including cacao, sugar, spices, etc.) to about 118F, add in the remaining cacao, cool to about 89F, and then pour into the molds. After a few minutes of letting the bars settle, I put them in a covered Pyrex container, and then in the fridge.
The room temperature of my kitchen is probably around 75F.
After reading some of the other posts on the forum, I think the problem is mostly due to cooling the bars in the fridge. However, I'm also wondering if I need to change anything in terms of when I add other ingredients, the temperature of my kitchen, or the heating and cooling process.
Thoughts/suggestions?
