"If you are still tempering by hand, your chocolate will stay at your working temperature longer the larger the volume of chocolate you are working with. Reheat as needed as already suggested in the other post. There is no special trick -…"
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Nigel
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Tempering and "keeping" in temper
Started this discussion. Last reply by Andrea Bauer Nov 29, 2011. 3 Replies 0 Likes
I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered…Continue
Tags: batches, larer, tempereing, with, Help
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Omar Forastero replied to Nigel's discussion Tempering and "keeping" in temper"Hi Nigel,
It sounds like your business is gorwing and that's fantastic. What you need in this case is a tempering machine. You just need to feed the machine the chocolate you use, set the right temperatures and you'll get…"
Kerry replied to Nigel's discussion Tempering and "keeping" in temper"Reheat as often as necessary with a heat gun, or add warm untempered chocolate. As long as you don't exceed the working temperature your chocolate will stay in temper. "
Nigel posted a discussionTempering and "keeping" in temper
I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered chocolate "in temper" so I can temper larger quantities and use throughout the day? Many thanks NigelSee More
Chocolate University Online commented on Nigel's blog post Help Please... chocolate caramels.. leaking"Why don't you try this recipe?
Chocolate Caramels • 2 cups sugar • 3/4 cup light corn syrup • 1/8 teaspoon salt • 3 or 4 ounces unsweetened chocolate • 2 cups light cream • 1 teaspoon vanilla • 1/2 cup…"
mariano lopez commented on Nigel's blog post Help Please... chocolate caramels.. leaking"Soft chocolate caramel is good if you make the truffles by using the chocolate truffle shell or you can cook it a little bit stronger to avoid leaking. now if you are using the chocolate molds make sure that the shell is not too much thin."
Nigel posted a blog postHelp Please... chocolate caramels.. leaking
I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?
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Help Please... chocolate caramels.. leaking
Posted on September 22, 2011 at 2:48am 3 Comments 0 Likes
I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?
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