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Why is it so difficult to do? (some time ago a question from Joanna Miles)

These are the provide guidelines for the tempering of couverture from Valrhona:
 
Optimized temperatures for a better use of the chocolate couvertures from Valrhona (see attachment).
1.You have the melting: melt all the couverture for about 12 houres: this is crucial to ensure that the cocoabutter is properly melted.
2.Check that the temperature is between 131/136°F   55/58°C
3. Temper the required amound of couverture, making sure that you always have some warm couverture in reserve.
4. Stir the mass regularly and check that it is at crystallisation temperature 82/84°CF    27-28/29°C
5. Stop cooling the mass and immediately raise the temperature to 88/90°C    31/32°C,
a/ by adding warm couverture at 131/136°F
b/ warming it in bain-marie
c/ warming it in the microwave oven (400/500W max, so as not to burn it)
6. Check that the couverture is at working at 88/90°F, and stir the mass regularly to ensure that the temperature, and thus cristallisation, is evenly distributed.
 
If you should have new moulds, keep them out of the fridge and make sure that these are proper, clean theme always with cotton. Make sure one's moulded to store theme for about 30' at a cool and dry place between
12/18°C.
Normaly this is wath you should do to have a perfect result!
If not dont forget practice is the best way to gave these results, I need to say some times I also have a result not satisfy!
 
Lots of succes and greetings from Belgium
Geert

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Permalink Reply by Magrietha Hendrika du Plessis on August 14, 2011 at 9:56am

Hi, I am really having trouble with tempering Valrhona. I am able to get a reasonable result with Callebaut, but this Valrhona gets me down.  I melt with a bain marie and use the seed method for tempering. We are now only going to use Valrhona and for dipping I have to temper the Equatoriale Lactee and it is a nightmare. The other day my chocolate was ice cold and still fluid, you could drink it, and today it is rubbery. I am in big trouble here as we have a BIG market next Saturday and we have already marketed our chocolates as the best and now I have to perform on short notice as we had problems with stock and I could not practice before.

I can control the temperature of the room I work in at the moment as it is not yet too hot and if needs be I can use a heater to make it warmer. I try and keep it at about 20C. Humidity I cannot control, at the moment it is 14%, but is set to go up as there is a little rain coming.

Anything I should be aware of with the Valrhona. I see it is very fluid and I love the thin coat it gives. Help Please!

 

Permalink Reply by Magrietha Hendrika du Plessis on August 14, 2011 at 10:49am
O yes I have to add that Valrhona is still very scarce in South Africa and I do not have a lot of chocolate to use as seed if I keep on making a mess. I am not able to temper by any other method as I am still very new in the game. So, problem is, how do I learn to temper Valrhona without using too much chocolate!
Permalink Reply by Debra Fleck on August 14, 2011 at 12:45pm
Very  very important to melt to the higher temps of approx 55 Celcius.  Make sure you follow the temp requirements on the bag. Valrhona has a high amount of cocoa butter in the chocolate.
Permalink Reply by Magrietha Hendrika du Plessis on August 14, 2011 at 1:11pm
Thanks, I think I am too scared to go high. I will try that.

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