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Amy T
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  • Alfred, ME
  • United States
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Amy T's Discussions

tempering choc too thick

Started this discussion. Last reply by Brad Churchill Dec 12, 2012. 6 Replies

HiI've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tcho, I fully temper (up to 119, added seed, back up to 91 for…Continue

Tags: chocolate, tempering

 

Amy T's Page

Latest Activity

Amy T replied to Walt Moody's discussion After action report on my first attempt at Caramels
"I'm all with you on not wasting, believe me - I live off-grid and milk the goats on cold winter mornings to get the dairy for my candies so I treasure every ingredient and every watt! But my caramels have never come out too soft - three times…"
Jan 1, 2013
Brad Churchill replied to Amy T's discussion tempering choc too thick
"Cheers! Glad I can help. Brad"
Dec 12, 2012
Susan Van Horn replied to Amy T's discussion tempering choc too thick
"You're the best for giving me this information. I will use it on my next attempt. Thank you so much. And you, too Brad, for your help."
Dec 11, 2012
Amy T replied to Walt Moody's discussion After action report on my first attempt at Caramels
"Are you sure your thermometer is accurate? Test it in boiling water. I can never find reliable therms, even fresh out of the package. I use them as guidelines only, I rely on the cold water test - have a bowl of cold water in the fridge, drop a…"
Dec 11, 2012
Amy T replied to Amy T's discussion tempering choc too thick
"Susan, I'm no expert but I'll tell you what helped me... first, much more aggressive stirring. After every 6-10 candies were dipped I'd give it a quick but aggressive stir with the dipping fork, and I didn't turn my back on it…"
Dec 11, 2012
Amy T replied to Amy T's discussion tempering choc too thick
"Brad - I've read all these facts before, but this is the clearest explanation I've seen and I think I'm finally wrapping my mind around it - THANK YOU! Amy"
Dec 11, 2012
Susan Van Horn replied to Amy T's discussion tempering choc too thick
"Wow. I have a Chocovision Delta and the same thing happens to me. It ends up in a ball after even less than an hour. I have increased temp to 92/93° but it is no help. I have no idea what to do. I was using Callebaut 811 on this try."
Dec 11, 2012
Brad Churchill replied to Amy T's discussion tempering choc too thick
"Amy; Chocolate is a suspension of particles in a fat that crystalizes, and is crystalizing 100% of the time it is being agitated in the ACMC.  If you were to stop the motor from turning, it would go solid at it's working temperature. …"
Dec 11, 2012
Amy T posted a discussion

tempering choc too thick

HiI've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tcho, I fully temper (up to 119, added seed, back up to 91 for dipping), it works great for about an hour, then it gets too thick to continue dipping. I heated up to 94 but it was still too thick. I understand I could add cocoa butter, but I love the flavor of the super dark stuff, and it works so well for the first hour. For now my plan is to do smaller amounts…See More
Dec 10, 2012
Amy T is now a member of The Chocolate Life
Dec 10, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
first time I dipped
My favorite chocolate is:
Valrhona

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