I cannot shout HELP!! loud enough. Can my thermometer be wrong? I am waiting for a infra red one, but until I have to use what I have.
I am tempering Valrhona. Whilst seeding I try to let the temperature go down to 28C, but I cannot do it as the thermometer says it is still 31C, but the seed does not want to melt any more and the chocolate is very thick and starting to clump on the sides. What am I doing wrong or is it the thermometer? I have to say the weather is not ideal as it is raining, so humidity is a problem. I try and keep the temperature at 20C, but as it is the same room I have to melt the chocolate with a bain marie causing moisture.
Another question, can the humidity give me trouble with my ganache? It is way to soft even though I follow the recipes to the letter as I have been doing all the time with no problem.
Any help will be appreciated.
OK, more troubles this week! I have tried to temper Manjari THREE times already without any success. Could it be because it is too hot. I know temperature and humidity can be a problem, but I do not know how much.
The temperature is about 32C outside but inside I think it is about 28-29C. I cannot measure the humidity, but according to the weather bureau it is not high only about 14% so that can not be the problem. I am using the cold bath method as I am running out of seed. I have been able to temper this way with quite a bit of success last week, but now it simply does not want to happen.