Hi all.
I'm having a heck of a time getting a solid temper for dark chocolates (75%-90%).
Can anyone who has worked with darks tell me the system they use?
I'm trying to bring it down to 82-84 degrees, but it's so thick at that point, it's hard to work with. I'm really quite stumped.
THANKS
I'm having a heck of a time getting a solid temper for dark chocolates (75%-90%).
Can anyone who has worked with darks tell me the system they use?
I'm trying to bring it down to 82-84 degrees, but it's so thick at that point, it's hard to work with. I'm really quite stumped.
THANKS
posted by:
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Denver
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Re: tempering Dark Chocolate
Thu, June 9, 2005 - 6:44 PMafter much reading and research the best thing I could find out was, and from personal experience, you are holding your chocolate at too low a temp. I am a culinary student so I took this on as kind of a challenge and wanted to know the answer myself. I got out my handy Cordon Bleu text book and looked it up, thsi is what it says
The highest practical percentages for dipping and molding are between 75% and 76% so that might be the problem.
if you are using 75% then these are the temps:
melting 122 - 131
tempering 80 - 84
holding after tempering 86 - 89 this is the usable temp range for dipping and molding
Not my ideas, just right out of a text books for chefs and pastry chefs. Hope it helps though. -
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Re: tempering Dark Chocolate
Fri, June 10, 2005 - 8:42 AMOk, THAT'S new to me.
Once i temper, i can bring it UP a notch? That would make me mucho happy, but i didn't realize it could be done.
this is why i'm much more successful with milk in molding, cause it tempers 2 -3 degrees higher than dark. and honest to god, with choclate, those two - three degrees make all the difference in "work ablity".
And by the by, i'm envious. I love food, and would LOVE chef school, but 1) i've made other choices in life, as we all do... grins, and 2) i hear the real world, once you are out of school, is AMAZINGLY competive.
quite off topic, I found a copy of - oh god, what's his name... the chef who did a "round the world" food find... shoot - anyhow, he spent the day with farrian Adria. just thought i'd tell you if you can find this show (which might be hard, as i can't even remember the dang title) it's quite amazing. :-) talks about the subtality of a reallyyyyyyy well cured ham, and how the smallest things can change the taste of pure fish. ummmm
I'll find the name, if you are at all interested.
thanks for the tip, i'll try it this weekend, and see if teh temper holds.
(and yeah, the % is the problem. I have used 75 in the past, now that you mention it, with little issue, but this was at least 80% if not 85%... thanks.) -
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Re: tempering Dark Chocolate
Fri, June 10, 2005 - 6:49 PMYou bet, I think I learn almost as much on tribe net as I do in school, you inadvertently caused me to learn, so thanks big time, I know the show yer talking about but the titel eludes me as well, but it was a really good show. just FYI, I 38 and making serious and huge life changes, its never to late to follow a dream and a passion.....so far I have completed 5 classes all with As and all with honors... so you can guess food is definately my passion, my other passions are numerous, one of them is aquariums, so if you ever get fish and need advice there, I can definately help ya, now if someone could just teach me origami japanese flower arranging I would be in heaven!
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