• 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 an account.

Sign in to follow this  
Followers 0
David J.

Tempered chocolate goo

8 posts in this topic

Just this Sunday I tempered a batch of Callubet bittersweet chocolate for Fluer De Sel caramels and it flowed beautifully. Monday and today I molded with white chocolate and that worked out ok. But today I tried the bittersweet again and it just curled up in the tempering machine several times thicker than Sunday night. I tried it once again thinking that perhaps I had left a drop or two of water in divider, but it was just as bad.

The humidity is 52% even with the air conditioner running and keeping the temp in my basement workshop down to 68 degrees F. Is this just too high? Do I need to make an emergency run for a dehumidifier? I've got three more batches to make for wedding favors for a reception on Saturday and I don't want to have to roll them all in cocoa!

Share this post


Link to post
Share on other sites

I don't know the humidity level in the air that chocolate can handle but the humidity most definitely will make the chocolate seize. I have had this experience on a reasonably cool rainy day where the kitchen window was open and enough humidity got into the kitchen that my chocolate kept seizing.

Sounds like a de-humidifier is what you need, unfortunately!

Hugs Squirrelly Cakes

Share this post


Link to post
Share on other sites

Yup, I'm inclined to agree - humidity thickens the chocolate. I haven't been tempering anything this week but I was over at a friends yesterday who was putting together a big order of milk chocolates in a room cooled only by a window air conditioner and that chocolate was at the perfect temperature and was thick enough to stand a spoon up in.

I'm tempering tonight but we got a brand new air conditioner and furnace last fall and the humidity remains 45% year round so I'm not anticipating an problems.

Share this post


Link to post
Share on other sites
Yup,  I'm inclined to agree - humidity thickens the chocolate.  I haven't been tempering anything this week but I was over at a friends yesterday who was putting together a big order of milk chocolates in a room cooled only by a window air conditioner and that chocolate was at the perfect temperature and was thick enough to stand a spoon up in.

I'm tempering tonight but we got a brand new air conditioner and furnace last fall and the humidity remains 45% year round so I'm not anticipating an problems.

That's what was happening to me. My chocovision Rev 2 was melting the chocolate and it started bunching up right next to the scraper right away. Even at 108 degrees F it was a blob. When the temper cycle was finished I dipped a fork into the goo and lifted a peak an inch tall.

I would just wait for cooler weather but I am under the gun for time so I think that I will purchase a dehumidifier to augment the central air. I can't think of any variable other than humidity since I'm using the same cycle on the same tempering machine and made sure it was perfectly dry after washing.

Share this post


Link to post
Share on other sites

Be aware that dehumidifers can increase the temp in your room while they're reducing the moisture.

Cheers,

Steve


Steve Smith

Glacier Country

Share this post


Link to post
Share on other sites

Well I knew I had seen the information on room humidity levels somewhere. I keep the house as a constant 68-70F and have central air so it was never an issue for me - until hubby decided to open the window so the female cat boss of the house, could get some fresh air.

It came up in a conversation with a few chocolatier pals of mine.

Here it is.

Tempering (Room) Conditions- Tempering chocolate in a room that is warmer than 72 degrees F is difficult and often impossible because the temper temperature becomes too close to the room temperature. As a result, there isn't enough temperature difference for the process to finish properly. Tempering is best done in a room that is between 68 and 72 degrees F with humidity levels below 50%. Also, keep high voltage lamps from shining onto the chocolate since this will add unwanted heat. An air-conditioned room is recommended in the summer months.

http://www.edaten.com/id26.htm


Edited by Squirrelly Cakes (log)

Share this post


Link to post
Share on other sites
Well I knew I had seen the information on room humidity levels somewhere.  I keep the house as a constant 68-70F and have central air so it was never an issue for me - until hubby decided to open the window so the female cat boss of the house, could get some fresh air.

It came up in a conversation with a few chocolatier pals of mine.

Here it is.

Tempering (Room) Conditions- Tempering chocolate in a room that is warmer than 72 degrees F is difficult and often impossible because the temper temperature becomes too close to the room temperature. As a result, there isn't enough temperature difference for the process to finish properly. Tempering is best done in a room that is between 68 and 72 degrees F with humidity levels below 50%. Also, keep high voltage lamps from shining onto the chocolate since this will add unwanted heat. An air-conditioned room is recommended in the summer months.

http://www.edaten.com/id26.htm

Thanks for the specific humidity level. My temperature was perfect at 68 degrees F but the humidity was about 52%. The humidity is predicted to range between 70 and 90% over the next two days so I am going to have to augment my central air with a dehumidifier if I want to get my production done before the weekend.

Share this post


Link to post
Share on other sites

Good luck! Isn't this high humidity weather wonderful, grrhh! I have some fondant flowers to make and am waiting for it to drop too. Even with a gum hardener added, the humidity creates problems. With the central air, all doors and windows closed and working on the main floor of the house, I find after several days of this weather, the humidity still gets into the house.

Hope you are able to get your chocolate work done!

Hugs Squirrelly Cakes

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By steveM
      I just started a new Craft Chocolate Company and am looking for a source for powdered whole milk on a small scale (3-5kg).  Any suggestions?
       
      Steve
    • By pastrygirl
      Some chocolate makers have incredibly intricate chocolate molds that boggle my mind.  How do they clean them?  Or do they not clean/polish them?  Or have an army of interns?  Or just do it perfectly every time and polishing molds is for suckers anyway?
       
       
      They are beautiful, but seem so very impractical.  What am I missing?
       
       
      The Soma is not bad, mostly thin lines, but the Askinosie ...
       
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By pastrygirl
      OK, I know this is sweating the small stuff, but I'm wondering what you see ...
       
      Is this rabbit
       
      https://www.dr.ca/rabbit-mold-7-5-inches.html
       
      holding an egg, or is the oval a fuzzy underbelly?
       
       
    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.