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TheLastOfUs

TheLastOfUs

On 10/5/2022 at 4:39 PM, Kerry Beal said:

Melt it out to around 60º C. Let cool at room temperature until totally solidified again. You can then put back in your sous vide. If it still has these little chunks after that - it may just be too old to be rehabilitated. 

 

Hi Kerry

 

What about when you put the molds in the fridge for "latent heat of crystallization." Why would testing temper in a fridge be bad, when molded chocolate can go into a fridge for 15 minutes, etc. as I recall from your past posts?

 

The biggest issue I have as someone without a fancy chocolate tempering machine is while I'm waiting for the chocolate (mostly milk) to set up - the batch gets too cool........how does one manage this? It's always such a struggle.

 

Thank you for the clarification in advance

TheLastOfUs

TheLastOfUs

On 10/5/2022 at 4:39 PM, Kerry Beal said:

Melt it out to around 60º C. Let cool at room temperature until totally solidified again. You can then put back in your sous vide. If it still has these little chunks after that - it may just be too old to be rehabilitated. 

 

Hi Kerry

 

What about when you put the molds in the fridge for "latent heat of crystallization." Why would testing temper in a fridge be bad, when molded chocolate can go into a fridge for 15 minutes, etc. as I recall from your past posts?

 

Thank you for the clarification in advance

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