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TEMPERING CHOCOLATE

post #1 of 4
Thread Starter 

I just can't get it right.  I understand they reason for tempering chocolate, but sometimes it works, and sometimes it doesn't.  I have just made 2 batches of orangettes, and the first batch was superb.  Shiny chocolate that didn't melt in your fingers.  The second batch is dull, and melts as you touch it.  I thought I did the right thing both times!  I am using Lindt 70% chocolate, heating up to 48 degrees C, cooling down to 21 degrees C, then warming again to 31 degrees C.  Am I doing this incorrectly? Any comments and advice would be greatly appreciated. 

post #2 of 4

Are you adding any chopped "seed" chocolate to the melted? This starts the formation of the "good" crystals that hold the temper.

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Liquored up and laquered down,
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post #3 of 4

It can be frustrating tempering chocolate by yourself if you haven't watched someone do it.

 

Basically, you need 3 things:

-The "seed"

-Motion (stirring)

-Time

 

It takes some time for the "good' seed to take over and convert the "bad seed" or crystals.  This is accelerated by stirring.

 

The "good seed" is usually chopped virgin couverture or chips/coins.  Classically and messier is to table the warm couverture, by taking out 1/3 and slapping it around on the table until it stiffens slightly, and then adding it back into the pot. This method of tempering is good, but messy and takes some getting used to.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 4
Thread Starter 

thanks for you replies and advice foodnfoto and foodpump.  I keep about 1/3 of the original chocolate to add to the melted chocolate to cool it down.  I think I just need a lot more practice and concentration!  I will persevere, and really appreciate your comments.  

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