Artisan Chocolate Temperature Curve

Does anyone know any "easy" way of getting the right temperature curve for an artisan chocolate? I've been trying to temper it by trial and error, but I was wondering if there is like a shortcut or something :(

Tags: artisan, chocolate, curve, temperature

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Permalink Reply by Daniela Vasquez on March 10, 2013 at 7:33pm

You're surely invited to our chocolate Shop :) if you ever get here, you can e-mail me to daniela@chocolate-nahua.com, it's a joy to get visitors who also are chocolatiers :)

I was also wondering if you have any technical info in tempering and crystals. I'm gathering info for myself in one doc to have everything altogether for future troubleshooting, plus I love chemistry and chocolate is all chemistry :) But I haven't found much technical info on chocolate crystallization.

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Permalink Reply by Sebastian on March 10, 2013 at 8:47pm

Loads of it out there - i'd start with a book called 'industrial chocolate manufacture' edited by stephen beckett. if you're a member of PMCA you can also browse the past 30 years or so of the technical proceedings.

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Permalink Reply by Daniela Vasquez on March 10, 2013 at 10:30pm

Wow!! that books looks AMAZING, I must have it! Glad there's a Kindle version :)!! Thank you!!!

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Permalink Reply by Daniela Vasquez on March 10, 2013 at 2:30pm

Great answer :) thank you. From time to time I get tired of my own mistakes and, on purpose, make different mistakes. I want to learn from another person's mistakes as well. Here in Costa Rica, it's very hard since there are little professional chocolatiers around :( but we're making our way through. Reading answers like yours motivates me :)