"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…"
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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 0 Likes
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
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Brad Churchill replied to Amy T's discussion tempering choc too thick"Cheers!
Glad I can help.
Brad"
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."
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…"
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…"
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"
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."
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. …"
Amy T posted a discussiontempering 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
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- first time I dipped
- My favorite chocolate is:
- Valrhona
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