Thank you for the replies! I've bought a marble slab and 1kg Cacao Barry to practice with!
I know I just need practice cos I'm very unsure about it all. I get the science behind it, but I just can't get the practical side of it. When to tell it's ready; once I've lowered the temp how to get it up again without going too far. We don't use the seeding method, unfortunately. I should try it at home. I understand about the spraying, we were spraying montage pieces to cover any faults, but what threw me was the chef saying that 'it doesn't have to be perfectly in temper' -- I still don't get that?! Does that mean some lines, but solidified evenly?!
It took me three tries to temper on Friday -- what am I going to do for the exam
Nicko -- I wish I had your chef. The chef decided that we should know by now so he stood and watched me do it time after time without telling me if I was right or not. Apparently I had been right a couple of the times, but cos I was so confused about this 'not perfectly in temper' thing that I didn't have a clue. Ended up having a massive argument with him and a meltdown
Foodpump -- I will have a look for the book. I was looking yesterday, but they were mostly about recipes with a little information about the process. I need visual examples of what it should/shouldn't look like. Maybe once I've mastered this I will do it and post it for others!
I do the test with a strip of baking paper and leave it to see how it sets. I'm always a bit scared that it will go out of temper while I'm waiting for the test, though!
I like your comment about the streaks and adding more pellets. Do you know what the streaks actually mean? Is it saying that the choc is too hot/cold or that the crystals haven't formed enough?
What do you mean when you say you need 'motion' to temper?? Is this for stirring or working it on the bench?
I know I can do it, I just want to be able to do it constantly and after the first or second go, not five times later!!!!!!
Edited by BakingBee - 5/7/15 at 7:56am