The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Lars Moire
  • Male
  • Cape Town
  • South Africa
Share on Facebook
Share Twitter
  • Blog Posts
  • Discussions (2)
  • Events
  • Groups
  • Photos
  • Photo Albums
  • Videos!

Lars Moire's Discussions

Tempering Chocolate - Soft chocolate due to too fast tempering?

Started this discussion. Last reply by Lee Jan 8. 13 Replies

Hi,hope you guys can help me, struggling very hard with getting a chocolate that snaps and does not melt in my hands - read tons of blogs, watched youtube videos, fairly understand the chemistry…Continue

Tags: tempered, tempering

 

Lars Moire's Page

Latest Activity

Lee liked Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
Jan 8
Lee replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Hi Lars, I've read your post with interest because I'm suddenly experiencing the same problem--seemingly good temper but the resulting chocolate is light colored and soft. Did you solve the problem? I'm suspecting humidity and…"
Jan 8
Bart replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Ah, I missed that about the 34-36degC... Good point Kerry: seems I get the best temper when it takes some work to get the last bits to melt away."
Dec 21, 2013
Adrian Vermette replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"I don't like the seeding method because I almost always end up with bits of unmelted chocolate, and I rarely got a good temper. If you table, you have more control, and after doing it for a while you'll always get a good…"
Dec 20, 2013
Kerry replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"I'm looking at your working temperature - you say you seed down to 34 to 36 and that your seed is melted out at that temperature.  There needs to be seed around when you get to the working temperature - which is below 32.5 for milk…"
Dec 20, 2013
Carol replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Thanks, Andrea. I mostly use a Bain-Marie and seed.  It is usually successful but some times I end up with some unmelted bits and have to pull out the emersion blender to fix that. "
Dec 19, 2013
Andrea Bauer replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"A lot of times I'll pop the bowl (which is plastic) in the freezer for a few minutes. Sometimes if it is a cooler day and I am busy it can cool on the counter giving it a stir every so often. Cooling time depends on the amount of chocolate I am…"
Dec 19, 2013
Bart replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Hi Lars, Definitely lot's of good advice here. I feel a bit hesitant about posting, as I'm still learning myself: so ymmv ;-) I'm using both au bain-marie (seeding) and microwave succesfully. I only use the microwave when I need a…"
Dec 19, 2013
Andrea Bauer replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Just to clarify, I do seed my chocolate. I just cool below working temp and the rewarm to working temperature. Unfortunately, I think your ambient air temp is part of your issue. I find tempering a challenge above 72F! It can be done but is much…"
Dec 19, 2013
Ruth Atkinson Kendrick replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"You are only using 20% seed. I have always used 33%. Don't know if that would make the difference, but you could try. Also, always test before you mold:)."
Dec 19, 2013
Carol replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Andrea, I am wondering what method you use to cool the chocolate down to 79F?  How long does it take? I always have the problem of not getting the chocolate cooled down quickly. Thanks. Carol "
Dec 19, 2013
Lars Moire replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Thanks for the replies, guys! Hi Ben, no, my chocolate does not bloom like chocolate left in a car. Understand that milk is softer but right now it melts in my hands - unlike the unmelted couverture. Hey Andrea, air temperature is 25.7c/78.3F -…"
Dec 19, 2013
Andrea Bauer replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"In addition to what Ben said, what is the ambient air temperature? It seems that you are rushing the process a bit and your chocolate is probably not fully set up when you are checking it. Personally, I use a microwave for tempering. It is quick…"
Dec 18, 2013
Ben Rasmussen replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Milk chocolate is going to be softer than dark chocolate and will have less of a snap. Does your tempered chocolate bloom?"
Dec 18, 2013
Lars Moire posted a discussion

Tempering Chocolate - Soft chocolate due to too fast tempering?

Hi,hope you guys can help me, struggling very hard with getting a chocolate that snaps and does not melt in my hands - read tons of blogs, watched youtube videos, fairly understand the chemistry behind and still dont get satisfying results.I use Belcolade milk couverture and a bain-marie setup to melt 80% of my chocolate with constant stirring. As I usually just do 1/2 slabs or a bit bark chocolate its usually around 200g. Once liquid I add the rest, continue stirring and use a thermometer to…See More
Dec 18, 2013
Lars Moire is now a member of The Chocolate Life
Dec 17, 2013

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
As a kid, getting 1kg TOBLERONE from Duty Free.
My favorite chocolate is:
Lindt Sea Salt. Not sophisticated at all but I actually love SOUR CANDY.

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service