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Tempering Cocoa Butter?

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11 hours ago, Pastrypastmidnight said:

To be sure, you should temper the commercial product too. But you can partially melt the bottle, agitate it a lot to seed the melted cocoa butter with the solid tempered cocoa butter still in the bottle, cross your fingers, pray and use ;) . 

 

I think that I have heard someone say that if you spray cocoa butter with airbrush, the "airbrush" will temper the cocoa butter when you are spraying? Due to the cooling of the cocoa butter when blown out as small particles with cold air :) 

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4 hours ago, Madsandersen said:

 

I think that I have heard someone say that if you spray cocoa butter with airbrush, the "airbrush" will temper the cocoa butter when you are spraying? Due to the cooling of the cocoa butter when blown out as small particles with cold air :) 


One thing I've learned is everything involved with chocolate work will have 20 different people doing it 20 different ways and they all seem to work for the person doing it. Somewhere in all that, you just do what works for you. 

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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4 hours ago, Madsandersen said:

I think that I have heard someone say that if you spray cocoa butter with airbrush, the "airbrush" will temper the cocoa butter when you are spraying? Due to the cooling of the cocoa butter when blown out as small particles with cold air :) 

 

Yes, that's written in one of those books that everyone have. Not sure which.

 

I never temper the cocoa butter except going down to 30 degrees or whatever, can't remember now. That guy in Belarus temper it though, cool it down to one state, and then heat it with a heat gun. 

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20 hours ago, Tri2Cook said:

One thing I've learned is everything involved with chocolate work will have 20 different people doing it 20 different ways and they all seem to work for the person doing it. Somewhere in all that, you just do what works for you. 

 

20 hours ago, Rajala said:

I never temper the cocoa butter except going down to 30 degrees or whatever, can't remember now. That guy in Belarus temper it though, cool it down to one state, and then heat it with a heat gun. 

 

To illustrate @Tri2Cook's point, I always temper my cocoa butter by heating it to 45C, then cooling with plenty of movement (i.e. stirring) to 31C before use.

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9 hours ago, keychris said:

To illustrate @Tri2Cook's point, I always temper my cocoa butter by heating it to 45C, then cooling with plenty of movement (i.e. stirring) to 31C before use.

 

Yeah, that's it.

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Normally i partially melt the CCB without worring about the temp, and stir stir until its around 30-32

when i need a full temper i melt all the CCB to 50C, then let it set in the freezer until it gets around 26C and you can see some cristal floating at the top, then reheat to 32C.

 

hope it helps, no marble slab needed 😀

 

 

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