Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Warm Kitchen Responsible for Loss of Temper on Dipped Pieces?


ogjamesfranco

Recommended Posts

I made and dipped some sponge candy in dark chocolate the other day.
It was probably my second or third time ever tempering chocolate (seeding method), so while I roughly understand the process, I'm far from experienced.

I didn't have much chocolate on hand, so I had to split the dipping into two batches on separate days.


The first batch set perfectly. The second batch of chocolate appeared to be in temper - when I tested it with a cold knife, it developed the appropriate shine within a few minutes. I proceeded to use all of the chocolate and then move the pieces to a slightly cooler area, but after I cleaned up, I returned to find that every single one had bloomed badly. To my surprise, however, when I ate one of the bloomed pieces after letting them set for 24 hours, I found that it had the hardness and snap I would expect from properly tempered chocolate - certainly not the mushy, almost frosting-like texture that I've seen before in completely untempered chocolate. The chocolate I was using was not particularly fluid, if that matters (Guittard's 70% "baking bars").

 

I understand that bloom can have a million different causes, but since I used the exact same chocolate and technique both times with dramatically different results, I was hoping to narrow down the possibilities before I risk another attempt. In particular, I was wondering if a warm kitchen could cause this type of problem. I keep a combination thermometer-hygrometer in the kitchen, and on the second day, it was around 77 degrees Farenheit while I was working (far from ideal, but it's what I had to work with). Regardless, I didn't move my finished pieces to the fridge, since it is my understanding that rushing the setting process will interfere with proper crystallization (Greweling mentions this in the context of ganache, but also says the same is true for chocolate). I guess I sort of naively believed that as long as the temperature of the chocolate in the bowl was controlled properly, and the room wasn't warm enough to heat up and literally re-melt the setting pieces, I would be fine.

 

I don't recall the exact kitchen temperature on the first day, but I believe it was around 72-74 degrees Farenheit, definitely cooler than the second day.

I found some posts while browsing eG that reference the "latent heat of crystallization" and describe this type of loss-of-temper, but always in the context of molded chocolates, rather than dipped chocolates. I presume the reduced ventilation that chocolate in a mold receives makes the issue more common?

Link to comment
Share on other sites

Also sponge toffee is a great insulator and if you don’t pop it in the fridge for a few minutes after dipping to carry off the latent heat of crystallization the chocolate will throw itself out of temper.

 

Another really good insulator is Rice Krispie squares!

  • Thanks 1
Link to comment
Share on other sites

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...