Tempering chocolate in advance

[SweetandSnappyJen]

Hi folks!

 

I've recently dabbled in running some kid bon-bon making birthday parties and they've been really fun (would NOT recommend for under 12 though:) I'm trying to cut time by tempering the chocolate in advance (pre-party) and then keeping it at 32 in the melter. It's usually a good 45 minutes before the shelling happens, so by that point, the chocolate is incredibly over-crystalized. I'm trying to streamline this process a bit, and so far all I've come up with is about 5-10 minutes before shelling, adding some untempered melted chocolate at working temp. But I'm just wondering if anyone has any other suggestions for doing advance tempering, without having to futz with it until its ready to be used.

 

Thank you!

Jen

[pastrygirl]

You could try holding it at 33-34 so it doesn't crystallize so rapidly.  Or at 35-36 and demo how cooling and agitating encourages crystallization. 

[Kerry Beal]

7 hours ago, SweetandSnappyJen said:

Hi folks!

 

I've recently dabbled in running some kid bon-bon making birthday parties and they've been really fun (would NOT recommend for under 12 though:) I'm trying to cut time by tempering the chocolate in advance (pre-party) and then keeping it at 32 in the melter. It's usually a good 45 minutes before the shelling happens, so by that point, the chocolate is incredibly over-crystalized. I'm trying to streamline this process a bit, and so far all I've come up with is about 5-10 minutes before shelling, adding some untempered melted chocolate at working temp. But I'm just wondering if anyone has any other suggestions for doing advance tempering, without having to futz with it until its ready to be used.

 

Thank you!

Jen

The untempered chocolate you add to it can be quite warm - just make sure that you don't go well over the working temperature when you add it. When added to over tempered chocolate you can take milk up as high as 32.5 and dark as high as 34.5