I let the chocolate in molds cool at room temperature. But I'm going to put it by my fan next time around. It did take hours to solidify which sounds like it was never tempered.
I'll give an update after I try @thomas-snuggs steps. I'm really trying to avoid buying marble and I'd like to try to not use seeds because I bought specific beans from different parts of the world and I want to find out if I can taste a difference.
Sounds great, thanks! I'll do those added steps tonight
I just left the chocolate in the double boiler bowl and stir it with a fan blowing on the choc. It was a slow process. Probablt took over ten minutes to drop down to 84 F
I put the bowl back over the steaming water for 15-20 secs to bring it back to 90 F.
I did not test the choc before molding. How do I test? The room temperature is 72 F and I used food grade silicon molds.
When do you do the cooling in the bath?
Hi, This is my first attempt at making chocolate from beans. I attached a photo of the chocolate I attempted to temper. Does anyone know where I went wrong from just looking at that formation of crystals?
I used a doulble boiler. Took the chocolate up to 124 F, then cooled it to 84 F just using a fan and stirring the chocolate in the bowl. Then brought it back up to 90 F and put it in the molds.
Thanks for any help offered!
