This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
""Just keep in mind that you will need to re-temper every time you want to start over - I don't know how not to re-temper once the chocolate hardens."
I'm not trying to pick a fight, but this has worked well for me:
Can you start making small batches now? Once chocolate is made it should last for quite a while! You will probably not be able to temper now and use it later. But you can temper it now, make some of your Rose Shaped Chocolates with it and…"
"Thanks for all the wonderful replies.
Sorry Clay, to confuse you :(
Hi Andrea, I am doing it by hand. I need to make about 1000 pieces or maybe more of Rose Shaped Chocolates for Father's Day Charity Event. So I thought, if I can temper in…"
"Your chocolate has uneven temperatures in it as it's molded.
Stir, Stir, Stir.
Then when you think you've stirred enough, stir some more, and mold immediately.
That should solve your problems.
Let us know how it turns out!