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question about finishing and white spot on my chocolate
Started Feb 25 0 Replies 0 Likes
Please see pics. Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered. First question, does the chocolate have good shine?Second questionAs…Continue
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Rus T posted a discussionquestion about finishing and white spot on my chocolate
Please see pics. Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered. First question, does the chocolate have good shine?Second questionAs you can see, it has some white spots on the right one, and minimal spots on the middle one.I notice this white spots occurs when the mold has some residue (maybe a sugar residue) from the previous chocolate that was molded before this one. What is this residue? and How do I prevent residue on the…See More
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Rus T posted a discussiontempering question
Hello, My name is Rus. I have interests in chocolate as I love chocolate. Currently I am intrigued to make chocolate from bean to bar and have questions about tempering. Please be patient as this is my first post. My question is a proper tempering technique. After you finish conching and refining your chocolate, it's time to temper them. Most of the beginner tempering machines are non continuous machine, means you need to seed the liquor with a solid chocolate to bring the temperature (49 C…See More
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