Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
And how much chocolate do u do at any one time???
updated by @Michele Williams: 09/08/15 05:26:46AM
Forum Activity for @Michele Williams
Posted in: Tech Help, Tips, Tricks, & Techniques
updated by @Michele Williams: 09/08/15 05:26:46AM
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Do u temper it down to 25 and then ring it back up to 30???
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
I must admit I am not stirring it really well when it is melting. I melt it half way then transfer it then stir it like crazy until i get it to te temp required.
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
thanks heaps for that. I transfer the chocolate out of the glass bowl that I melted the chocolate into another one to stir it. Does that make sense. But I am going to try the steel bowl.
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
I stir it in a glass bowl to cool it down. once a reach the temp I want I reheat on top of a small pot of water. it has always worked for me in the past. I'm not confident enough with chocolate to pour it onto a bench top.
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
I cool down my chocolate by stirring it. How do I know the heat of my moulds??? I have always just poured in my chocolate once Ihave tempered it. You are so right about dark chocolate being forgiving it is so much easier to work with. I hve so many easter orders for milk chocolate eggs and bunnies but just can't get it right.
Thanks for the reply
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
hi Peter, thanks for your post.
I temper sbout 1 kilo of chocolate at a time. I use a chocolate thermometer. I bring my dairy choco down to 27 then back up to 32. I use a double boiler when melting choco and stir it until it is at the correct temp. I don't do anything to my molds. I never have. What am I doing wrong???
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi All, Since I got such wonderful responses last time I posted I thought I'd try again. I'm having problem with milk chocolate. I'm molding in 3d molds. My easter bunnies won't pop out and it is really sticky and tacky. The molds aren't the problem as they are fine when I use dark chocolate. What am I doing wrong this tme.
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
And its also summer have atthe mo and really hot. I have been having problems tempering my chocolate so wondered if that had aything to do withit
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
It was really strange but I had washed and dried it and then I redid it and filled them again and they came out perfect. There must have been something on the mold. Thanks for replying
Tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
I am hoping that someone can help me. I have got some molds that I have been using. When I pop the chocolate out of the new molds there is white specks on the chocolate. I know that this is a sign of chocolate not been tempered correctly. But this isn't the case as I have used the same batch of chocolate on other molds and it has been perfect. Why is it happening on only 1 mold. I have washed the mold and dried it. What am I doing wrong?
updated by @Michele Williams: 04/09/15 07:15:24AM