Forum Activity for @Krysia

Tempering untempered chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

A lot of food for thought in here for me. It is very likely that I am not hitting the bottom temperature. Hmmm... **Making ice**Thanks for your reply, I will try this method.

Tempering untempered chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Robert,Thanks for your reply. So far, what I know about the chocolate is that it is 70% cocoa and that it is sweetened with cane sugar from Panama. I will call and inquire about the total fat vs total cocoa breakdown.And I have used both the same chocolate and a different chocolate as seed. I can't say conclusively if I have noticed a difference. I will test it.I have read that in hot climates you should put the poured chocolate in the fridge for a short amount of time to prevent it from setting up partially tempered. Ideas?Again, thanks for the advice.

Tempering untempered chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello Everyone,

I have been tempering chocolate for truffles and bars with pretty decent success for about two years now. Recently, however, I have found a new source for chocolate and I am having a terrible time achieving a successful temper with it. The chocolate comes untempered straight from a cacao farm here in Costa Rica in a huge untempered 20 kilo chunk. It is organic, local and delicious which is why I am so intent on working with it.

So...I cut it up into uniform pieces, melt away with my double boiler, cool it down with some seed tempered chocolate and pour or dip. (The same method that has always worked fine with any other chocolate I have used.) It sets with a nice dark sheen on the outside, but on the inside it is a white-ish crumbly texture and tastes totally grainy. Unless! I keep it in the fridge until serving which in that case it tastes and looks totally fine. How do I temper this untempered stuff, and how do I store it at room temperature?? I would appreciate your advice so very much!

Krysia

(Let me also mention that at the moment I cannot afford or access a tempering machine and it is EXTREMELY humid where I live.)

Thank you chocolate geniuses!!

updated by @Krysia: 04/09/15 14:22:57