Tempering problems again.
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi there this is my first post 
I am a home chocolate maker, I have been doing it for coming up to a year now. I haven't yet joined any forums but I chose this one as it looks like its full of nice friendly choccy people!
I temper using the seeding method. I heat 2/3 of the full amount to 111 degrees, add half the remaining 1/3 till it melts, then the last of the remaining 1/3, and hope that the temperature is around 80 degrees.
I have done this with an excellent success rate until the last 2 weeks when I have started encountering problems 
My chocolate is streaking and blooming. Some is perfect, some is not, and I do the same thing every time. I have seen a lot of conflicting information regarding temperatures etc so tend to stick to the ones I have just quoted.
I realised today that the last twice, the chocolate has not cooled down quick enough, therefore must have been too warm as the seed melted very quickly. Today I seemed to rescue a large batch by weighing out another 1/3 of the total yield, melting to 111 degrees again, then adding the seed, and it worked.
I have figured that if I can recognise while the chocolate is still melted, that it isnt going to work, that I have a chance of rescuing it rather than realising this when its set.
I need my chocolate mojo back! My confidence is getting lower. I know I CAN do it! I am having a hard time at the day job just now and I am thinking the bad vibes are rubbing off when I come home and do what I love.
Sorry this is so long-winded, some tips and a confidence boost are much needed.
Love & Peace
Carolx