My hubby and I have been making dairy, gluten and soy free 'milk" chocolate. We've just started trying out a melanger and can't figure out what is causing the swirls in the pictures. Here is how we made these bars:
Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away, not allowing enough time for the correct crystal formations to proliferate. There can be pockets of perfectly tempered chocolate and not-so-well tempered in the same batch. Agitation is key :)
Hope this helps
Thanks Louwegi! :) How long have you found it optimal to let it sit at 87? It is getting agitated the whole time.
It really all depends. Once our dark chocolate comes to temperature(88.7f in our case) we wait 10 minutes, and then test by dipping a piece of parchment paper in the chocolate. If there are any issues with setting up (streaks, etc) we wait a little while longer and test again. Usually the chocolate is well tempered right off the bat. We use a fully automatic Savage Brothers machine,fyi
Thank you very much! :)