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AnythingButPlainChocolate

Has anyone had success tempering Felchin Cru Sauvage?

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Hi all, I've been given some Felchlin Cru Sauvage as a sample by a supplier and it is delicious, however I know it's (understatement alert) meant to be a bit of a pain to temper. Does anyone have any hints or tips for handling this chocolate?

Sorry if I've posted this in the wrong forum. :unsure:


Edited by AnythingButPlainChocolate (log)

Sian

"You can't buy happiness, but you can buy chocolate, and that's kinda the same thing really."

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Wild bean cocoa won't have a consistent cocoa butter content across batches, and so it is naturally a bit of a pain to temper. I've had reasonable success with double-tempering - bring it as close to temper as you can on the first go, then chill it down, re-melt, and temper again. This seems to homogenize the fats a bit better, and you'll find that it handles better on the second go-round.

This is how I handle wild cocoa from here in Ecuador (Amazon-grown, mostly).


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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I mold cru sauvage into small bars. Many of the different dark couveratures are recommended to melt to 45 C approx.. With Cru Sauvage you need to take it higher..into the 50 C to really melt all the fat crystals. Valrhona is a good example where the instructions are to melt in the 50's because of the high cocoa butter content.

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I have some, but haven't tried tempering it. Would adding a few % regular cocoa butter (mycryo, etc) help, or does that defeat the purpose of using wild cacao?

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Cru sauvage is imho one of the worlds great chocolates,I must have tempered a hundred kilos of this either by hand ..table, vaccine and microwave methods...and by machine and have never had a significant problem..

As with all felchlin chocolates important to go up to 50c to melt, prechrystalize this one at 28c and work with at 32c. Simples

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