Tempering problems again.
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Tech Help, Tips, Tricks, & Techniques
Julie- It sounds like you are cooling the chocolate too much. You are simply over tempering. If it is dark chocolate the coolest temperature to come down to could be 30-31C. For milk chocolate 28-29C could be cool enough. Remember that if you have an efficient way to cool and then re-heat the chocolate you might not need to add seed. Adding seed is to help form the correct crystals, cooling and re-heating does the same thing. If you are doing the tempering by hand, I would cool to about 32C add seed and you should be good to go. Every chocolate is different but once you find what works for you it should be easily repeated.
