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Shells shiny, but have visible bloom?


wannabechocolatier

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Even with bad temper - things molded up against a shiny surface are often quite shiny. You'll see swirlies on the inside but shine on the outside. How have you tempered that though?

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37 minutes ago, Kerry Beal said:

Even with bad temper - things molded up against a shiny surface are often quite shiny. You'll see swirlies on the inside but shine on the outside. How have you tempered that though?

It was my first attempt at tabling -- guess it didn't go so well. I dumped most of the mixture on the slab, got the temp down to low 80s and heated it back up over water bath to low 90s. 

 

My guess is maybe I had too little chocolate in the bowl (about 500 grams in a 5 quart bowl) and the heating/cooling process was more volatile than ideal. Or maybe I just did it all wrong, idk. I'm going to go back to the seeding method for a bit :D

 

Also, is that fat bloom in your estimation? I also had a sneaking suspicion some leftover water on a spoon dropped in (picked it up out of the dish rack), but I didn't see it and the chocolate didn't seize, so maybe not.

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Poor temper is fat bloom basically - so yes. Those are likely form VI agglomerations.  

 

Tiny amounts of water will thicken the chocolate but it won't seize until you reach critical mass. 

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12 hours ago, Kerry Beal said:

Poor temper is fat bloom basically - so yes. Those are likely form VI agglomerations.  

 

Tiny amounts of water will thicken the chocolate but it won't seize until you reach critical mass. 

 

Now that you mention it, I did notice the chocolate had thickened up, but I assumed that was because I had kept it at working temp for about 3 hours. Would that have had something to do with it, or does the thickening not inhibit temper?

 

Also, I did not know type VI could give way to bloom, thought it was a stable crystal. 

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