You have to decide to use real chocolate which has to be tempered or compound which is much eaiser to work with. In either case you need to do some reading regarding how to do it. I can help you along the way but you need to get a basic sense of what you are doing either thru reading or by take a course.
I´m at this point learning to temper chocolate, arriba type from Ecuador. In fact I´m in Ecuador, I live here.
OK. the fact is I have tempered it already for a few times, considering the perfect highest temperature to be 41degrees Celsius, and dropping it in the marble to 31and a half (considering a degree more or less below or over to play) before pouring in the molds.
The other day , given certain circumstances the chocolate went over 80 degrees Celsius , however I went ahead and tempered it in the mood of experimentation. Big surprise, the chocolate tablet turned great, shiny, flawless, beutyfull ???? How that happened? The lowest temperature after tempering was 31 c
And yesterday , considering that particular occasion with shiny results, my chocolate went to 60 Celsius, and I worked with it, until it dropped to 32. Thinking (big mistake) it was ready, I poured over 4 molds. Some was left, and since I did not have a mold ready, I improvised and poured a little later.
The first 4 tablets turned bad, no shine, white spots, very earthy feeling at the mouth. But the fifth tablet, the left over one tuned perfect or almost perfect.
what happened with the 80 Celsius of the first occasion?
What happened with today´s tablets? the 4 spotty firsts ones, and the shiny fifth one?
Thanks, for being there for questions
Have you tempered arriba from Ecuador?