Just starting out and am having a Very Challenging experience trying to temper properly!I bring the dark chocolate to 89 and it still does not have the beautiful glistening lookWhat on earth am I…Continue
"OK, if the temperature ranges are working better, then make sure you are stirring a lot. Your chocolate, as a mass, will not cool evenly. Stirring often helps create the type of crystals you want and the stirring will help prevent uneven…"
"Thanks Andrea! I did have better luck using your method of heating, dropping temp and reheating but it still had bloom, just not as bad. I tried this method to see if there would be a major difference and there definitely was. The…"
I posted a reply some time ago and saw some additional posts over the last few days. I have to say, I know there are a variety of ways people temper their chocolate, but I am a bit confused about your method. Are you…"
Thank you for your reply. I am new to this and have been reading as much as possible but the temperatures vary for dark/semi-sweet chocolate from site to site so I have been trying to stay within the range I have been reading. I…"
"Every chocolate is a little different so do a little research into what your chocolate really wants in temperature. Off the top of my head I know our 55% we hit 112 for melt, then down to 87 with seed, then working temps are about 90 and we notch up…"
You should put a request in to Clay, the owner of this site, to post a document on tempering chocolate, and make it available right on the home page.
You aren't even close with your temperatures.
"I am with you Maggie! I have been trying to temper dark chocolate as well and am having all kinds of problems. I bring my chocolate up to 115 then I add 25% seed chocolate and bring it down to 90 to work with it. I am wondering if…"
"First thing to do is make sure your thermometer is reading correctly. You'll need to test that. Assuming the range of your thermometer is large enough you can test it in boiling water (unless it is an IR…"
Just starting out and am having a Very Challenging experience trying to temper properly!I bring the dark chocolate to 89 and it still does not have the beautiful glistening lookWhat on earth am I doing wrong?????Please HELPSee More
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