Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or…Continue
"Just a thought but has anyone given thought to oil migration from the almonds. Dark chocolate is always susceptible to oil migration from any inclusion that contain oils. With nuts the retraction of setting chocolate can actually squeeze oil out of…"
"I agree with Sebastian that it's very difficult to troubleshoot from distance (and across different unit systems).
I would suggest making a much smaller batch using just plain chocolate (so it can be remelted and reused) with current…"
"the site's not allowing me to respond to your last post, so i'll just do it here.
Trouble shooting remotely's always a tricky proposition. Yes temper meters are expensive, but they do pretty much guarantee success.…"
"We bought a new thermometers, and checked the temps/humidity of the working environment and refrigerator. Everything seems fine, but the humidity in the refrigerator which gets quite high. I doubt the humidity is the issue as we haven't had any…"
2. Usually let the machine continue to agitate the chocolate for 20-30 minutes before testing and then using
3. To be honest, we will dump 40lbs of the "tempered" chocolate from the Savage Bros machine into our large…"
"Remember, it's always time, temperature, or contamination.
Were you able to validate the accuracy of your thermometers?
If you'd achieved success historically, and if you're successful with the new batch of liquor - meaning…"
"I must admitt that only now I realized what issue you are talking about. Photos in the first post had a lot of white spots (very small) and they looked like a result of water droplets or condensation.
Didn't know what to say as you seem to have…"
The saga continues.....
We have tried just about everything, including setting up a dedicated "cool" room with a Tripp Lite AC blowing cold, dry 64f air over the bars, heating up the inclusions before adding them to the…"
"Will check the temps again to rule that out.
Our inclusions are soaked and dehydrated which makes for a very stable nut that isn't oily like oil roasted nut or even dry roasted for that matter.
The bars don't appear to have any…"
"hmm.. it's always either time, temperature, or contamination. Are you confident your thermometers are accurate? If so, i suppose if your almonds are oil roasted, you may be seeing some residual surface oil from roasting result in…"
"Another thought is the thermal mass of the entire refrigerator(pictured) when filled with molds.
Maybe the filled refrigerator isn't cold enough and doesn't cool the chocolate fast enough??
There is up to 90 molds in there at a time…"
So we just did another huge production of 600 bars and they bloomed again within 24hrs:(
This time warming the inclusions to 88.7f, our tempered dark chocolate temp.
Its really frustrating because for…"
"Soaked in filter water and then dehydrated at 170f for close to to 24 hrs to get rid of some of the enzyme inhibiters which affects digestion.
The almonds are room temp (68-70f).
Ive read over and over that inclusion should be the same temp…"
"Soaked in what?
What's the temperature of your almonds when you put them in the chocolate - remember if they're too cold or too warm, they will result in localized over temper / under temper. ideally they'd be *slightly*…"