Help with Tempering!
Posted in: Tech Help, Tips, Tricks, & Techniques
I think this may be along the same lines as your query . I didn't add coconut oil (or cannabis) however I did add some peppermint oil. The chocolate I'm using is a dark 65%. I've used botanical oils before though not often. I'm at home today experimenting with marble, spatulas, and bain marie, and that's about it. I learned how to temper sans thermometer and I agitated the living hell out of my chocolate, so any ideas? My tests are not streaky, but not a brilliant shine either and of course a much smaller surface area.
My thoughts are it's just the essential oil. It still has snap, is clean on the other (mould) side, but the back... *photo attached. How many times is too many times to temper. I've redone them 3 times now.
Thank you for ideas in advance. Maybe I'm out of temper practice... Try, try again.