I have a very important question regarding chocolate & tempering. I have 4 different packaged brands of chocolate.
First is ,Guittard’s 12oz bag of Organic Bittersweet Chocolate Baking Wafers, with 74% cacao.
Second is, Valrhona 8.8oz Dark Chocolate Bar, for baking, with 66% cacao.
Third is Baker’s Semi Sweet chocolate bars.
Last, Nestle’s Semi Sweet, chunk chocolate chips, found on local grocery shelf. Coco butter is 3rdingredient listed, after sugar and chocolate.
I’m attempting to make some chocolates for molding, & dipping. Does any of those chocolates required tempering? Are they not already tempered, and all I need to do is melt them? Or is my instinct right, they should be tempered to achieve the shiny, snapped goal of chocolate confections?
I used the Nestle chocolate chip in my Revolution 2, tempering machine, from ChocoVision. I’ve been successful in the past using this machine, but that was when using couverture chocolate, like Cocao Berry or Callebut. I followed complete instructions on tempering, the machine, accurately reached required temperatures for melting & tempering. It was the chocolate that became the disaster. It had a very thick viscosity, bloomed like terrible, and cracked/crumbled out of the molds, never really setting, as if it was under tempered. Well, I tried the same brand using the bain-marie method, the chocolate was still too thick, like soften ice cream. The temperatures of this dark chocolate never exceeded 119 degrees F, and reached its temper at 89 degrees F, using the Baker’s Semi Sweet bar as the seed. This time the chocolate would only harden, & stay harden only if placed in the refrigerator, &it remains too soft at room temperature. It has no snap.
What have I done wrong? Am I using the wrong chocolate? Did I use the wrong seed? If the package says ‘baking chocolates’, does that mean they are “only” for baking? Or must they be tempered if using for artisan chocolates? What to do? What to do?
I could use your expertise. If I am using the wrong chocolate, I will get the right chocolate. Thank you. I appreciate your response.