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Chocolate tempering
Hello!
I am taking chef Artieda s course on Chocolate, it’s an amazing course! However 🙈i got some fat bloom (some white spots)in my tempered dark chocolate, although some are shiny and have that crack sound and look good, thanks to the class it’s the first time it works better than usual 🙈, please any advice on what I should do next time or the reason why? Could it be the quality of chocolate? Faulty temperature?thank you 💕
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7 Respuestas
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We are so happy you are enjoying this brand new Course.
Let’s ask @sussan_scoolinaryteam @mandie-lowe and @orsolya-csernak to see what can be done to obtain better results.
Good luck with it, and I’m looking forward to see the wonderful pieces you’ll make with your 🍫
Best regards to you all
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Well, it might be the chocolate… 🤔🤔
I should take that course, too. Chocolate and me are not really the best friends. It is not easy to work with it.
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Not easy at all! And it’s funny how we have hope every time we try😄but i guess it takes patience and time! And i got the right tools as well so let’s see again! Good luck to you as well😄it’s hard but it’s fun and interesting at the same time!
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I love this attitude 🤩
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Hi @jihaneassaf84 & @orsolya-csernak
The white spots that appear on chocolate when it melts and solidifies again are due to a phenomenon known as “bloom.” There are two main types of bloom in chocolate:
1. Fat bloom: This is the most common cause and occurs when the cocoa butter separates from the chocolate and rises to the surface. This can happen for several reasons, such as storage at improper temperatures or rapid temperature changes. It can also occur if the chocolate is not tempered correctly during processing. The cocoa butter recrystallizes on the surface, forming a white, opaque layer.
2. Sugar bloom: This type of bloom occurs when the chocolate comes into contact with moisture. The water dissolves the sugar present in the chocolate, and when the water evaporates, the sugar recrystallizes on the surface, creating a white, grainy appearance.
To prevent bloom in chocolate, you can follow these recommendations:
– Proper tempering: Ensure you temper the chocolate correctly when melting and solidifying it again. Tempering is a process of controlled heating and cooling that stabilizes the cocoa butter crystals, providing a shiny and well-textured chocolate.
– Proper storage: Store the chocolate in a cool, dry place, ideally at a constant temperature between 15-18°C (59-64°F). Avoid rapid temperature changes and exposure to moisture.
– Proper handling: Minimize contact with the chocolate with bare hands, as the heat and moisture from your hands can affect its appearance.
By following these tips, you can reduce the likelihood of white spots appearing on chocolate after melting and solidifying it.
If you have any other questions regarding the courses, I will be available to assist you.
Best regards.
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Thank you for the explanation and recommendations! Will try again for the 1000 times 😄 that course made me eager to get to temper properly!Thank you again 😊
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Very good, you have a positive attitude and that is important on the path of learning.
We are glad to know that you are enjoying the course, we hope that you will soon be able to share the results of your creations.
Greetings.
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