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Andrea"
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Maggie Prittie
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Maggie Prittie's Discussions
losing temper w/tempering
Started this discussion. Last reply by Andrea Bauer on Tuesday. 11 Replies 0 Likes
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
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Julie Ehrentraut replied to Maggie Prittie's discussion losing temper w/tempering"Thanks Andrea for all the tips, it is greatly appreciated. Can I friend you in case I have any more questions? It is nice to talk to someone that is using the same chocolate as I am."
Andrea Bauer replied to Maggie Prittie's discussion losing temper w/tempering"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…"
Julie Ehrentraut replied to Maggie Prittie's discussion losing temper w/tempering"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…"
Andrea Bauer replied to Maggie Prittie's discussion losing temper w/tempering"Julie,
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…"
Julie Ehrentraut replied to Maggie Prittie's discussion losing temper w/tempering"Andy,
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…"
Andy Ciordia replied to Maggie Prittie's discussion losing temper w/tempering"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…"
Brad Churchill replied to Maggie Prittie's discussion losing temper w/tempering"Julie;
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.
Brad"
Julie Ehrentraut replied to Maggie Prittie's discussion losing temper w/tempering"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…"
Maggie Prittie replied to Valerie's discussion Looking for recommendations for a portable display case"Where you able to find what you were looking for?
I am looking for one of these myself,"
Andrea Bauer replied to Maggie Prittie's discussion losing temper w/tempering"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…"
cheebs replied to Maggie Prittie's discussion losing temper w/tempering"What high-low temperatures are you reaching? Also, 89 seems a little low for a working temp for dark chocolate. Try 91-92."
Maggie Prittie posted a discussionlosing temper w/tempering
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
Maggie Prittie replied to Anastasia Weis's discussion Wanted: Chocolate Tempering/Melting Machine in the group Classifieds - For Sale or Wanted"Is this item still for sale
Thanks,"
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Classifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Most All of my experiences eating dark chocolate is memorable
- My favorite chocolate is:
- right now Guittard
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