Why can't I keep my temper?
Posted in: Tech Help, Tips, Tricks, & Techniques
Probably not. I'm a novice at this. It was a guess on my part.
Forum Activity for @Tobias
Why can't I keep my temper?
Posted in: Tech Help, Tips, Tricks, & Techniques
well all the chocolate and inclusions start out at room temp. it only goes into the refrigerated display case after the bark in its entirety has set, because . we do open the doors of the refrigerated case to get truffles out for customers, but it does not explain why only my bark would have condensation and the rest of the truffles are fine. but good to know i don't need to add extra cocoa butter:)
Why can't I keep my temper?
Posted in: Tech Help, Tips, Tricks, & Techniques
1. Positive about the accurate thermometer. I calibrate it often, as I use it to teach co-workers how to calibrate a thermometer.
2. The inclusions (I like this word) are always room temperature. I put in inclusions that sometimes are already covered in chocolate into my bark, so I couldn't get them warm prior to putting them in.
3. not sure what you mean about it getting 'wet'? Do you mean is the chocolate sweating? Generally, it is not but I have seen some of the inclusions (such as chocolate covered almonds) sweat after being in our refrigerated case for a week or two. What is sugar bloom? Is that different from regular bloom? I thought bloom occurred because of the fat in chocolate rising to the surface.
4. the bark, once made, usually sits at room temperature. It is in a massive grocery store, so it is not in a room, just the open air of the bakery department (area), behind the counter. There is no sunlight touching it, but it does get stored and displayed in a refridgerated case held at 60F. There are lights in the case, but we display lots of chocolate truffles in there are well and they never bloom.
I'm thinking the bloom I am experiencing may be a result of me not adding cocoa butter to the chocolate, me adding the inclusions when the chocolate is at 90, and then the chocolate gets too cold from all the inclusions I put in, and once I spread it on the baking sheet it may just get too cold too fast, or the refridgeration in the case is somehow causing it. I'm a complete newbie in tempering chocolate, so these are all guesses. I just don't see why the chocolate I make is blooming but the chocolate that we get from vendors that is exposed to the same conditions does not bloom. What do you all think?
Why can't I keep my temper?
Posted in: Tech Help, Tips, Tricks, & Techniques
Hello! I use chocolate at work to make chocolate bark. I believe it is from 72% belgian chocolate callets. I use the double boiler method, get the temp of the chocolate up to 118F, remove from heat, seed, stir, once temp is at 90F, I add the other ingredients to the bowl of chocolate I want in the bark such as crushed nuts, pretzels, what have you. Then I pour the chocolate on a parchment lined baking sheet, top with more crushed nuts or various room temperature dry toppings, and let it set. Once it is set, I break it into pieces, most around the size of my palm, and we store it in a refridgerated case set at 60F. Usually, within 1-2 weeks, there is bloom. It is not as bad as it was before we tempered at all, but it is still so annoying! Anyone see where I am going wrong?
updated by @Tobias: 04/17/15 11:24:43