losing temper w/tempering
Posted in: Tech Help, Tips, Tricks, & Techniques
I posted a reply some time ago and saw some additional posts over the last few days. I have to say, I know there are a variety of ways people temper their chocolate,but I am a bit confused about your method. Are you tempering by hand (and not by machine)? If that is the case, then I think you would be better suited to a different method. It sounds like you melt your chocolate out, seed it and then simply cool it to 90 degrees to work with it. I think you should melt it out (maybe to 116-118), seed it (I don't follow a hand and fast rule of 25% - I usually add a handful of chips), cool it to about 79-80 and then rewarm to about 89-90 to work with it. I am using the same Callebaut as you and have had great success with this method.
I know there are people who melt their chocolate, seed it and then cool it to working temperature but they all seem to be using melters. I think achieving temper this way is much more tricky especially when trying to do it by hand.
Keep trying, and you will figure it out. Also, bear in mind your ambient air temperature and humidity levels will affect tempering. Your issues may be due to those differences especially if you had been successful before. I know it warmed uphere in my location yesterday and I had trouble removing chocolates from molds when I had no issue last week and all of the molds were done at the same time.