Tempering Raw Chocolate

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Permalink Reply by Olga C on May 4, 2010 at 3:52am

Hi Alan,

I first made chocolate putting in and mixing the ingredients in the order that I described above. I then followed the steps outlined by Brad Churchill here: http://www.thechocolatelife.com/forum/topics/tempering-untempered-c... . The only thing that I did differently is I initially heated the chocolate mixture (it was liquid already) to 115 F rather than 120.

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Permalink Reply by Alan McClure on May 4, 2010 at 10:02am

Sorry,

I didn't notice that you used Agave syrup. Can you give us the whole formulation? As has been mentioned, this complicates things, so before trying to trouble-shoot tempering, I'd like to see how much moisture you likely have in the mix.

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Permalink Reply by Olga C on May 4, 2010 at 7:08pm

Alan,

To every 100g cacao butter I add 35g cacao powder and 45g agave (+ fresh vanilla and salt).

Permalink Reply by Matt Chambers on February 28, 2012 at 9:40am

you can hire a tempering machine form these guys....http://www.chocovision.co.uk/tempering-machine-hire worth looking at before you buy and a lot easier then doing it by hand without the seeding method

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Permalink Reply by Mark Heim on May 4, 2010 at 9:53pm

To make a solid bar, you're not going to be able to do any worthwhile tempering if there is moisture in it. Raw beans, even sun dried, still have enough water to give problems. You want to be below 1%, maybe 1.25% moisture. The roasting process is what gets the rest of the water out.

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