Within the past few months, I've expressed a big interest in chocolate and sugar work. I've been trying to temper chocolate with the seed method for a few weeks now and have not yet been successful. I bought Ewald Notter's video on chocolate techniques (as well as his textbook on sugar work) and have been following the tempering method that Chef Notter demonstrates (which is essentially the same as what I was doing previously). I melt 2/3 of the (dark) chocolate (ghiradelli chocolate chips) in a double boiler to 115 degrees. I then incorporate the rest of the seed chocolate in batches. Here is where the problem begins: the seed chocolate is supposed to melt into the already melted chocolate and the temperature is supposed to drop to around 82 degrees (and then later brought to about 90 degrees). However, when I do this, not only does the seed chocolate not completely melt, but the temperature only drops to around 90-93 degrees, leaving me with clumpy chocolate at the wrong temperature. It then takes upwards of 10 minutes of vigorous stirring to drop the temperature to 82 degrees, if I can even get it to that temperature. I then raise the temperature of the chocolate to around 90 degrees but the seed chocolate remains semi solid. When I test to see if the chocolate is tempered, it does not set within 5 minutes and when I pour the chocolate, it develops fat bloom and does not set properly. I think one of the problems is that it's hot in my area during this time of year, between 75-85 degrees on most days, but I am not sure if this is the problem. I would be happy to hear what you guys think is the reason that I can't properly temper the chocolate.
post #1 of 15
7/13/09 at 7:02pm