This is a great discussion I found on Reddit regarding bloom and Tempering level 1NaturalSalamander888 1 point·5 hours ago Chocolate was too hot more than likely and/or finished product was placed in too hot of a room. Temperature to have them set should be nice and cool. Sometimes fridges are too cool.
level 1tericastrop 1 point·14 hours ago Thank you!
level 1tericastrop 1 point·14 hours ago That would be easy. I will definitely give that a try. Thank you!
level 1thelemonyfresh 4 points·21 hours ago Chocolate crystal formation is an exothermic process, meaning some heat is released when the chocolate hardens. This may be taking your chocolate out of temper. You might try throwing them in the fridge for a few minutes after dipping so they can cool and harden more quickly.
level 1Torrojose87 1 point·21 hours ago For dark is 45-50 melting 28-29 and 31 to work. All in Celsius
level 1Torrojose87 1 point·21 hours ago Look for a machine called eztemper. Ad 1% off silk and instant tempered. No more blooms. I use it in my store every day. You can temper 40kg of chocokate with it level 2tericastrop 1 point·14 hours ago Sweet! Thank you!
level 1lassi1381 8 points·1 day ago Check out the chocolate silk method in chocolate alchemy. Never again had bloomed chocolate after using it plus no more stirring! You just leave it till it reaches desired temp then stir in the silk.
level 2tericastrop 1 point·1 day ago That sounds too good to be true ;) Why don’t more people use it? ...or maybe they do and keep it a secret?
level 1qarton 3 points·1 day ago Do you have a polycarbonate mould? That's my favorite way to test temper. Place a drop of chocolate on it, fridge. Look underneath, if it has pulled away from the mould it is tempered. Also: never stop stirring!
level 2tericastrop 1 point·1 day ago Thank you I will give that a try!
level 1sonicboi 8 points·1 day ago All I see is 3 yummy looking chocolates.
level 2tericastrop 1 point·1 day ago ❤️
level 1tericastrop 3 points·1 day ago I am using Bain Marie method. Going up to 120 seeding down to 81-82 back up to 89-90.
level 1eryx123 5 points·1 day ago Have you ever tried the chocolate silk method? It’s been much simpler and more successful for me at home.
level 2tericastrop 4 points·1 day ago I was looking into that today since I never learned from a formal education and can’t turn to someone. Thank goodness I found this community! How large a batch can you do with silk?
level 1tericastrop 3 points·1 day ago 👍 what should working temp be for dark? I think I miss understood the bag. I thought (...) meant working temp. Does it mean point of crystallization? level 1StuckInBooks 6 points·1 day ago These type of streaks are very typical for undertempered chocolate. How do you test whether the chocolate is well tempered? level 2tericastrop 4 points·1 day ago The spatula was dipped and looked tempered after 2-3 minutes. It does have a bubble and fingerprint ;) Do you agree? I wonder if it is getting out of temper in the warmer? I am a novice.
level 3TeaGuru 3 points·1 day ago Spatula does not look tempered to me. No shine. Air bubble and fingerprint won't tell you anything. You need a digital thermometer. Google chocolate tempering temperatures or instructions. Also an hour in a warmer is a long time , especially if it's not getting constant motion. This method is great for home imo https://youtu.be/BZHSbiaq-fQ
level 4StuckInBooks 1 point·21 hours ago Isn't a lack of shine normal as you're dipping it? For me, I usually scrape it off the spatula and judge shine based on the side in contact with the spatula. As long as there are no lines on the surface, I expect it to be well tempered. level 5TeaGuru 0 points·14 hours ago If you dip something in tempered choc be it a spatula, fruit, caramel once it sets it should shine on the outside.
level 4tericastrop 1 point·1 day ago Yeah, not shiny (?) I have a small business. On dipping days i usually dip around 300 caramels. One hour won’t do it. I do stir every 5 minutes or so. I have a infra red thermos day a digital. Do you also think I’m letting it gat to hot in the warmer? 90-92degrees.
level 5TeaGuru 2 points·1 day ago Yes after 1st melt if you are holding it at 90-92 degrees it is too hot, you will not be in temper there. 88-90 degrees for dark chocolate depending on brand. Look into beta crystals, tempering machines, change in technique.
level 3StuckInBooks 2 points·1 day ago Yes the spatula does look okay. The warmer could get it out of temper. If I just have to wait the few minutes until the spatula sets, I don't bother with a warmer. I would either skip the warmer or lower the temperature and see whether that works. What temperature do you cool the chocolate at?
level 4tericastrop 2 points·1 day ago 81-82 level 5StuckInBooks 2 points·1 day ago That would be the temperature of the warmer right? That should be fine... At what temperature do you cool after dipping?
level 6tericastrop 1 point·1 day ago No I have to bring it back up for working temp. 90-92 in the warmer
level 7rilanthefirebug 2 points·1 day ago 92 is too high. Most likely the warmer has small temperature fluctuations (like most heating elements) and 92 is too close to the danger zone of 93 and losing your temper. What brand of chocolate are you using? Generally working temps (the temp you use to dip or mold) is high 80s at most.
level 8tericastrop 1 point·1 day ago Callebaut 54.5% level 9rilanthefirebug 1 point·1 day ago I have a bag of that. According to Callebaut; Melting is 114 to 118. Tempering is down to 80. And back up to working temp at 87 to 89. 90 is much too high.
level 10tericastrop 1 point·1 day ago Do you find it really thick at 89? Not typically no. I usually melt at 120 with no problem. How long are you letting the chocolate sit in the melter to melt? Most people report needing several hours, even over night, for complete melting in a standard table top melter. It being really thick either points to over tempering or your mass of chocolate not being 100% melted before you started tempering.
level 3rilanthefirebug 1 point·1 day ago I saw you are using a bain marie -- do you take the chocolate off the heat when using it? You can wrap your bowl of chocolate in a towel and put it over a heating pad to keep it at its warm and tempered temperature. Leaving it on the heat, especially going to 92, it would be so easy to accidentally bump to 93 and then you are out of temper as you've re-melted all the crystal structure you built. level 7StuckInBooks 2 points·1 day ago Yeah that could definitely be too high, depending on your chocolate. You can be sure by using a new spatula after using the warmer. If that one has lines, you know for sure that the warmer is to blame. ReplyGive AwardShare ReportSave
level 8tericastrop 1 point·1 day ago I think I miss read the bag. I thought (...) meant working temp. Does it mean it starts to crystallize? What is ideal temp for working/dipping .