The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Hi All,

 

I'd appreciate it, if you could share any info on tempering raw chocolate. Is it possible?

 

Thanks a lot.

 

Olga

Views: 3114

Reply to This

Replies to This Discussion

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.
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.
Alan,

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

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

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.

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

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

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service