I have tried to temper equal amounts of Valrhona Couverture Manjari (64%) chocolate + baking chocolate (Van-Heusen brand, dark chocolate) without any success.
Used the seeding method & followed the instructions given by Valrhona, ie melt @ 131-136F, cool to 82-84F, reheat to 88-90F. Working with a very small batch (~400g), used a bain-marie, IR thermometer.
The chocolate is nice and shiny but simply does not harden at room temperature.
The instructions provide by Valrhona say it needs to be melted for 12h, but I have read articles where others have been able to temper it without melting for 12h.
I have no clue what's going wrong. Would be grateful for any guidance.
Thanks in advance, Asha
A couple of thoughts...
Not commenting on Valrhona specifically but 12h at 131F seems like a very long time at a very high temp. Can you temper it on its own at a lower temperature? Cooling the chocolate to 84F without contact to a cold(er) surface won't seed it well. You can also try adding rough shaved tempered chocolate in sufficient quantities during the 82F-84F state.
What is the cocoa butter content of the Van-Heusen? I don't know anything about it but if it is extremely low, you may be creating a low cocoa butter chocolate that is difficult to temper.
Take all of this with a grain of salt (please don't add any). I worked in chocolate for 10 years but haven't for the past 15 and I may be losing my mind. These are the steps I would take if it were up to me.
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours
I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or are they further processed beyond what is in the bars? Thanks!
I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard pretzels, graham crackers, marshmallows) were room temperature, and some were refrigerator-cold (strawberries, raspberries). The instructions said that the chocolate would temper better on the strawberries and raspberries, even if it wasn't well-tempered. Why would the temperature of the item to dip improve the chocolate's tempering? Could I exploit this to make the tempering on other ingredients
I bought some silicone easter egg molds, and I put 2 layers of chocolate in them. After they had set I tried to turn them out of the molds and they just cracked. Is there any trick to turning the chocolate halves out of the molds without cracking the chocolate? Thanks
Possible Duplicate: How can you melt chocolate without it getting wet? When tempering chocolate over a water bath, how can I avoid getting any droplets of water into the chocolate? These water droplets will cause the chocolate to seize!
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are Ethiopian traditional recipes. I know that the two processes are different, due to heat transfer by the oil, and the Maillard reaction etc. What could be the reason to start without oil and then add it though?
is the amount of gelatin I guess. The recipe says to use 5 sheets, so I used 5 sheets. On the package it says that 6 sheets are needed to thicken 500 ml liquid. As I have used 350 ml heavy cream an 250 ml milk and some tablespoons of rosewater and syrup, I haven't used enough gelatin I believe. So what do you think, have I identified the right components that caused my attempt to fail? Or do you notice... - no problem for me. Then it says to put the milk together with the flavor giving component into a bowl and bring it to a simmer. To temper the yolks, you then have to pour a bit of the hot liquid
to be completely melted. But I believe it would happen (so the chocolate would not turn out grainy). Powdered sugar has smaller particles, so it should be absorbed rather quickly. However, there is also some starch added. Would this have an effect on the chocolate? Or is the amount too small for that? (After the mixing it together, I should melt and temper it, with adding some existing chocolate.) So, does...I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar
I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise temperatures. Is it possible to temper chocolate at home without lots of special equipment?