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
"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*…"
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 a tempering issue ?Chocolate Bars set up in a True T-49 refrigerator with a chocolate/wine thermostat (55-60f). Really confused as to what is causing this as our conditions are idea. 68f working environment, automatic savage brother tempering machine, vibrating table. etcAny help would be much…See More
I too use Tomric molds and have issues with pull off marks.
Do you mind sharing your "setting" process?
We use a True refrigerator with a chocolate/wine thermostat (55-60F) to set the chocolate.
"Many ways to do lot coding. Often times it's done julian style. an example (stolen from the net) could look like:
Sometimes, rather than a specific day of a month, the "Julian date" or day of the year is given --for…"
"It really all depends. Once our dark chocolate comes to temperature(88.7f in our case) we wait 10 minutes, and then test by dipping a piece of parchment paper in the chocolate. If there are any issues with setting up (streaks, etc) we wait a little…"
"Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away, not allowing enough time for the correct crystal formations to proliferate. There can be pockets of perfectly tempered chocolate and not-so-well tempered in the…"