The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

I use the seeding method for tempering (although I am tempted to try using a cold water bath instead) and am having difficulty keeping my chocolate in temper at 88 degrees long enough to dip more than a handful of chocolates at a time. How can I keep it in temper longer? I have tried gently reheating the chocolate (back to 88 degrees) on a double boiler and that works well the first time, but the chocolate falls out of temper if I try it more than once. Should I try a heat gun instead and if so, when should I start the heating process? Thanks for your expert advice on this.

Views: 2277

Reply to This

Replies to This Discussion

Did anyone answer the question about cooling (to 80F) in a ice bath?

Is there not an issue of it cooling down too fast in that case?

Dear everyone,

I agree. A newbie like myself, who is still learning must make many temper checks. Keep written records of weights; room, product & working temperatures; time at each stage; samples; etc. of every batch.

It took some time before we produced good results (chocolates that stayed dark, snapped & produced minimum bloom after a few days) that were reproducible. I am very happy to share our findings (specially) to enthusiasts who want to make artisan Cacao Bean chocolates with simple local equipment at their disposal. People like me who live in a Cacao Producing country but have no access to proper chocolate making machines like the Chocovision, Rev 2, ACMC, etc. mentioned in this forum.

My tempering machine is something I designed & fabricated locally after studying the designs of similar machines on the internet. Its main feature is a water jacket for heating or cooling.

To drop chocolate temperature, we gradually run cold to chilled water (up to 25-26 degC) in the water jacket until the chocolate is about 31 degC. Then, the chocolate is slightly reheated, kept at 32-33 degC & molded.

We can drop chocolate temperature to 30 degC (as specified in many discussions) but the liquor becomes very thick, un-workable & prone to solidification. Reheating & keeping it at 32 degC for the molding process also becomes impossible.   

We are happy with our chocolates for now. Thank you to all who have helped us by posting & sharing what they know. We hope newbies like us can benefit from this info also.

Best regards to all.

G e r r y


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service