Most effective way to temper fresh chocolate?
Posted in: Tech Help, Tips, Tricks, & Techniques
If I understand correctly you are just planning your process.
This is a good moment to ask questions.
I will start with what I understand of your idea.
1. You will make chocolate in 25kg batches using refiner (what kind of refiner as this word can have many meanings in chocolate world?).
2. You will need to create some sort of tempering process.
3. You are going to make a finished product using this chocolate.
You will need to look both at point 1 and point 3 before deciding on point 2.
1. What will be the temperature of chocolate out of refiner? Can you control this temperature? If chocolate will be very hot or very cold tempering will be affected.
2. How will you control viscosity? Adding cocoa butter in different quantities to each batch will affect tempering.
3. What are you planning to do with your chocolate? Mould plain bars? Add inclusions? Use it to enrobe centres?
4. Critical question: how fast you will be producing? How much time it will take you to use the 25kg of chocolate? If you can use the whole batch within 30 minutes you can look at tempering whole batch, if you will use only a few kg per hour you will need to temper in smaller batches. Once correctly tempered chocolate needs to be used within a short time, it will not remain correctly tempered if just held in a tank.
5. How good are your hand tempering skills (on a cold table), have you tried tempering a few kg at a time? Do you have a room with suitable conditions? Do you have sufficient cooling for both tempering and for cooling/setting the finished product?
I think that all of these questions will need to be considered.