[Kelleybean]

OK Everyone,

Here’s my new question. My temper seems to be successful with the exception that the candy is tacky to the touch. I have a feeling that it is because I had them set in the freezer and moisture collected on them. Does the temper have to be redone or can they somehow be fixed.

[aguynamedrobert]

What is tacky? the chocolate or the candy that you coated in chocolate? If there is any sign of moisture on the chocolate it is a no go for retempering...If no moisture has gotten to the chocolate you will be able to redo the temper....
You can temper and retemper chocolate as many times as you want...as long as it isn't contaminated or burned....

Robert
www.chocolateguild.com

[Kelleybean]

Hi Robert,

Thank you so much for your reply.

It was the chocolate that had the condensation from the freezer. I kind of thought that I couldn’t use it for the candies anymore. It stands to reason that once it has been contaminated it is no longer good for use. Oh well, I learned from my mistake and will just have to use some new stuff for the candies.

Kelley

[felixe the dog]

If the chocolate has condensation, there is a high probability that when the moisture evaporates you will be left with evidence of sugar bloom. This will change the appearance, texture and structure of the chocolate and is irreversible.

The only other option for the chocolate is to use it for ganache fillings for your next batch of pralines.

[Kelleybean]

Hi felix,

Well that is exactly what happend. It was tacky to the touch, had NO snap to it at all and had a grayish color to it. With all that being wrong with it my husband ate it anyway and said that he loved the candy. Go figure. It's sure nice to have a human vaccume cleaner around who doesn't have a very discriminating pallate.