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Tempering chocolate in tropic country 29’ celcius
Hi i wanna ask you as i live in indonesia, for tempering the white choc with coloring agent you need to heat until 45 degree celcius then bring it down to 27 degree then bring it up to 29 degree….what if my room temperature here is just 29 unless i work at 12 am it can reaches 27 degrees…😂 can i play with the fridge for a while with the door open maybe..and second, why it needs to reach 27 before we heat it again to 29….why not straight to 29….thank you so much…
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9 Respuestas
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I’d try using a bowl of ice water underneath to temper your chocolate.
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Thank you quinny
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Hi Irmasari.
We understand that living in a hot climate can be challenging when tempering chocolate. Here are some tips you might find helpful:
-You can use the refrigerator to cool your chocolate, but it’s important not to expose the chocolate to a sudden temperature change or the moisture that can build up in the fridge, as it could alter the texture. If you try this, open the refrigerator door for a short time or place the chocolate nearby without exposing it directly to the cold.
-Another option is to use a “reverse bain-marie.” Simply place the chocolate bowl over a larger bowl filled with cold water and ice, stirring constantly to lower the temperature in a controlled way. This will help you reach 27°C without depending on room temperature. Make sure to stir the sides of the container frequently to prevent any solidification and avoid hard chocolate chunks.
-The tempering process is necessary to properly crystallize the cocoa butter. Lowering it to 27°C ensures the formation of stable crystals (beta crystals). If you skip straight to 29°C, you may end up with improper crystallization, leading to dull chocolate, poor texture, or difficulties unmolding it.
Since you’re in a warm climate, you could try working in cooler spaces if possible or tempering the chocolate early in the morning or late at night when the temperature is lower.
It’s important to follow the tempering process to achieve good results. We hope these tips help and make tempering chocolate a bit easier for you.
Best regards.
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Thank you…so do i need to still use the marble table to temper before putting it into the bowl for reverse bain marie or can skip the marble table part and just do in a bowl for reverse bain marie?
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Hi Irmasari.
While using a marble slab is a traditional technique for tempering chocolate, it’s not strictly necessary if you plan to use the reverse bain-marie method. The goal of tempering is to control the crystallization of the chocolate to achieve a smooth, shiny texture and prevent unwanted crystals from forming.
In hot climates, skipping the marble slab technique can work if you carefully control the temperatures. You can melt the chocolate using a bain-marie, then use the reverse bain-marie to cool it to the correct temperature (27°C for dark chocolate) and finally, gently reheat it to 31-32°C.
Make sure to measure the temperature accurately, as this may be enough to achieve a good result.
Best regards.
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Hi Irmasari!
I’m so happy to see you around here.😍 I guess the issue you had to watch the videos has been solved, is it?
Have a lovely day and good luck with that tempering in such a hot weather!-
Yes it’s solved by just vpn..no one ever thought about it for quite a long time….😂
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I wanna ask something…is there any way to change my email here?
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We are so glad you can now see all the videos, Irmasari.
Yes, you can change your email. Please send a mail to Support@scoolinary.com and they’ll help you with this procedure.
Have a great day!
PS: Make sure to join our ongoing #ZeroWasteChallenge. You may win 250 scoolipoints!
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