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!