"you can hire a tempering machine form these guys....http://www.chocovision.co.uk/tempering-machine-hire worth looking at before you buy and a lot easier then doing it by hand without the seeding method"
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Olga C's Discussions
Tempering Raw Chocolate
Started this discussion. Last reply by Matt Chambers Feb 28, 2012. 17 Replies 0 Likes
Hi All, I'd appreciate it, if you could share any info on tempering raw chocolate. Is it possible? Thanks a lot. OlgaContinue
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Mark Heim replied to Olga C's discussion Tempering Raw Chocolate"To make a solid bar, you're not going to be able to do any worthwhile tempering if there is moisture in it. Raw beans, even sun dried, still have enough water to give problems. You want to be below 1%, maybe 1.25% moisture. The roasting process…"
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Alan,
To every 100g cacao butter I add 35g cacao powder and 45g agave (+ fresh vanilla and salt)."
Alan McClure replied to Olga C's discussion Tempering Raw Chocolate"Sorry,
I didn't notice that you used Agave syrup. Can you give us the whole formulation? As has been mentioned, this complicates things, so before trying to trouble-shoot tempering, I'd like to see how much moisture you likely have in the…"
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Hi holycacao,
I agree that it looks and tastes more like ganache after it's been out of the fridge for a while. Straight from the fridge it looks and tastes a lot like cooked chocolate."
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Hi Alan,
I first made chocolate putting in and mixing the ingredients in the order that I described above. I then followed the steps http://www.thechocolatelife.com/forum/topics/tempering-untempered-chocolate?commentId=1978963%3AComment%3A42084…"
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Hi David,
I've done the same recipe without tempering in the past. Surprisingly, the end result was better.
The molten mixture is pretty runny, not think at all.
You may be right about me not having stirred enough.
The order in which I put…"
holycacao replied to Olga C's discussion Tempering Raw Chocolate"The raw cacao that I have tasted here is more like a hard ganache in texture, its no wonder you need to use so much cocoa butter with the water content of he agave syrup. It sounds super fattening (55% ccb + the ccb from the powder up to 22%. If the…"
Alan McClure replied to Olga C's discussion Tempering Raw Chocolate"What do you mean by: "tried to temper raw chocolate at 115 F today?"
Chocolate will not be tempered at 115 F. Can you explain the exact process that you used? It will then be easy to trouble shoot that way."
David Lollia replied to Olga C's discussion Tempering Raw Chocolate"Olga,
You should not need to add more cacao butter than that. Have you already tried to do the same recipe without tempering? Does it end with the same leathery texture? Is the molten mixture fluid or quite thick?
From what I can see either you…"
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Hi David,
My recipe doesn't have coconut oil, but it does have agave. Other ingredients are cacao butter, cacao powder, fresh vanilla and a pinch of Himalayan salt.
Next time I will try to increase the amount of cacao butter (at the moment,…"
David Lollia replied to Olga C's discussion Tempering Raw Chocolate"Many raw chocolate recipes I’ve seen use coconut oil, liquid sweeteners (agave, maple, honey…) and additional ‘superfood’ powders (mesquite, lucuma, maca, etc.)
If you use any of these you’ll have to find the right…"
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Well, I've tried to temper raw chocolate at 115 F today and I don't think it worked. In about an hour or so after I took the ready bar out of the fridge, it became soft, leathery and certainly wouldn't snap. It melts between fingers…"
Olga C replied to Olga C's discussion Tempering Raw Chocolate"Thank you very much for the link, David. It's really helpful. I have a better understanding of the process now.
I'll experiment during this weekend."
David Lollia replied to Olga C's discussion Tempering Raw Chocolate"Here is a comment by Brad Churchill about tempering by hand without seeds. I regularly use a similar technique and I am quite happy with it.
Heating up to 120F might be too high to fit in your raw definition but you’ll probably be able to…"
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