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hchocolate

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  1. Sorry, not sure if they are related. Mr.Hitz lives in zurich, he flies in to teach for Ewald Notter's international school of confectionery art.
  2. Thank you both for your replies. I took your advice and made sure that the couverature set more quickly after I dipped the caramels. And that did solve my problem with the tops of the chocoaltes blooming. Apparently the chocolate was in fact too cold and was setting slow enough to cause blooming. I think that I was overly cautious about heating the chocoalte too high thus loosing my temper, and I did not quite get it hot enough. I made sure that this time I was right at 91/92. I just attended a class with Werner Hitz on candy making (it was a great class) and we did not really get clear direction on how to handle blooming. Thanks Steve for explaining what causes blooming so clearly. Very good advice. Christa
  3. I am having problems with my chocolate blooming. I am fairly certain that I am tempering the chocolate correctly. I have not had problems with getting a good temper in the past--although my experience is limited. I am hand dipping caramel centers in dark chocolate couverature. After about 10 minutes of drying, the candies have a noticeable white bloom on their surface. The room temperature is around 72f. Could there be a problem with temperature or humidity? Or is my tempering suspect? Any advice on avoiding bloom would be appreciated. Thanks in advance. Christa
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