The Chocolate Life

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Newcomer question...

Just starting to hand temper chocolate coming out of tabletop Cocoatown wet stone 'Deluxe' grinder. Ran for over 48 hours ...did not add heat otherwise, added extra butter lateish.  No lecithin. Yes inclusions. Bottom of chocolates exposed to air (set up in Tupperware type containers placed moulds in) came out spotty/swirly backed. Great color diferentiation between spots and not spots, or swirls and not swirls. good color consistency through the center of the  chocolate, happy with taste , consistency and mouthfeel for now.... just spotty (really spotty/and some swirly) on the back of the chocolates exposed to the air. Scooped and poured with ice creme scooper. Mistakenly forgot to  check/adjust temp on that metal tool, as was suggested.

Also, tool or process recommended to 'cut' or slice this thin layer off or otherwise 'correct' the backs of these to salvage spotty/swirly backed batch is additional question...

Any sharing of insight into how to correct this back spotting/swirling?

Thanks in advance! :)

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Replies to This Discussion

Can you post a picture of what you're getting? 

Swirls usually mean that the chocolate needed to be stirred more to get a consistent temperature throughout. It could also be from the ice cream scoop not being at the same temp as the chocolate, which could cause it to start to set up on contact. 

One other thing to check is how you're cooling the chocolate. You want it cool at a consistent rate. A fan can help with this.

As far as salvaging this batch, I'd just re-temper it. Cutting the back off would probably make it look weird.

-Ben

thanks, Ben

Attachments:

Hi Amaleah,

Can you describe your process for tempering, molding and cooling? That's a significant amount of bloom, so it looks like it's not getting to a good temper. It looks like there's bloom on the back as you say, but also some spots on the front and some speckling on the inside.

It looks pretty thick, too, which could contribute to your problem as it's harder to cool consistently.

Also, your original post mentions inclusions--what are you including? I don't have any experience with inclusions (other than nibs & salt) but my understanding is that some can have an impact on the tempering process.

-Ben

Thanks again,

As far as latest hand tempering experiments with this blend, we have been 

most recently working with stainless steel double boilers and marble slab,  stainless steel spatulas, 

 Bringing liquor from stone grinder, removing 2/3 of mass and bringing  temp of that  to 48C, (unsure if total mass should be brought to 48 before separation)

emptying the  2/3  onto marble slab and

moving with spatulas  to cool to 28C

then gathering back up and adding back to its 1/3 it was separated from

and raising to 31-32C

We were pouring and leaving covered in tupperware type containers in what we now realize (thanks to your comment)  may be a  problematically deep mould cavities.

A bit attached to our variables as we have a loyal customer base locally and would like to continue sweetening with maple sugar and adding back in our dried herbal inclusions

Alternating between hand held blender and whisks for stirring. Want to learn to hand temper with blend we re marketing. 

We successfully were hand tempering this blend when we were reconstituting c. powder and c. butter. using same moulde, same sweetner, same inclusions

since stone grinding we are seemingly back to square one (ish) with the tempering so it seems.

We have not adjusted temp of ice creme scoop variable to change from room temp

(just ordered the Chocovision X3210 machine)

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