I have been tempering chocolate for truffles and bars with pretty decent success for about two years now. Recently, however, I have found a new source for chocolate and I am having a terrible time achieving a successful temper with it. The chocolate comes untempered straight from a cacao farm here in Costa Rica in a huge untempered 20 kilo chunk. It is organic, local and delicious which is why I am so intent on working with it.
So...I cut it up into uniform pieces, melt away with my double boiler, cool it down with some seed tempered chocolate and pour or dip. (The same method that has always worked fine with any other chocolate I have used.) It sets with a nice dark sheen on the outside, but on the inside it is a white-ish crumbly texture and tastes totally grainy. Unless! I keep it in the fridge until serving which in that case it tastes and looks totally fine. How do I temper this untempered stuff, and how do I store it at room temperature?? I would appreciate your advice so very much!
(Let me also mention that at the moment I cannot afford or access a tempering machine and it is EXTREMELY humid where I live.)
Thank you chocolate geniuses!!