Thank you so much! This is exactly the kind of advice I was seeking! I should have been stirring more while I was dipping. I'm making my first large test batch of chocolates in 2 weeks and I will keep that in mind.
-Kaydee
I am teaching myself to temper chocolate right now and I'm wondering the best way to hold the temperature of the chocolate. I'm using a double boiler and using both milk and dark chocolate. I followed the temperature curve but still got fat bloom. I dipped approximately 25 chocolates and only about 5 of them turned out without the bloom!
When using the double boiler method, should the temperature of the burner be lowered once the chocolate has reached it's melting temperature?
Any tips for keeping chocolate at a working temperature will be greatly appreciated.
I've been looking into getting a tempering machine or the more European style pan melter at some point. Can the melter be used for tempering? How should I decide which one to get (aside from cost, unless one is more economical with the same results)?
