Comments on: How to Temper Chocolate (Step 2 – Finish) http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html Chocolate University Online Tue, 31 Jan 2012 23:11:21 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Bryn Kirk http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-461 Bryn Kirk Wed, 29 Sep 2010 18:29:49 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-461 Paramount crystals are small bits of partially hydrogenated palm kernel oil. You can use it to thin out confectionery coatings and chocolate. It is more compatible with a confectionery coating because the vegetable oils are similar. Use smaller amounts when adding it to cocoa butter based chocolate coatings. In addition to thinning down a coating, it will harden up the coating faster and put a shine on it. If you add too much to real chocolate, it will hinder the tempering process. I have used these before, but only in a confectionery coating. I don't thin out a chocolate coating instead I have learned to buy a coating that is already made for the job I want it to do and it comes appropriately matched in viscosity. I understand that in a pinch the crytals work well so go ahead and use them. Some people swear that the crystals will reverse seizing. That does not always work, especially in real chocolate. Paramount crystals are small bits of partially hydrogenated palm kernel oil. You can use it to thin out confectionery coatings and chocolate. It is more compatible with a confectionery coating because the vegetable oils are similar. Use smaller amounts when adding it to cocoa butter based chocolate coatings.

In addition to thinning down a coating, it will harden up the coating faster and put a shine on it. If you add too much to real chocolate, it will hinder the tempering process.

I have used these before, but only in a confectionery coating. I don’t thin out a chocolate coating instead I have learned to buy a coating that is already made for the job I want it to do and it comes appropriately matched in viscosity.

I understand that in a pinch the crytals work well so go ahead and use them.

Some people swear that the crystals will reverse seizing. That does not always work, especially in real chocolate.

]]> By: Vicki Richardson http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-459 Vicki Richardson Tue, 28 Sep 2010 21:48:20 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-459 I usually dip my brownies in ganache (made with heavy cream), but I wanted to make a kosher chocolate dip for a friend's wedding without the cream. I was told to try paramount crystals to thin out my chocolate for easy dipping. Have you ever used them? If yes, have any tips? I usually dip my brownies in ganache (made with heavy cream), but I wanted to make a kosher chocolate dip for a friend’s wedding without the cream. I was told to try paramount crystals to thin out my chocolate for easy dipping. Have you ever used them? If yes, have any tips?

]]> By: Bryn Kirk http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-398 Bryn Kirk Tue, 07 Sep 2010 21:07:37 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-398 The streaks of light brown probably indicate a temperature variation in the coating. Different types of crystals form at different temperatures. The cocoa butter solidifies into different sizes and shapes. When the light bounces off the crystals we see them as lighter or darker, as matte or shiny, depending on the type of crystal formed. What we want to see is all UNIFORM crystals. That means stirring the coating during tempering to ensure that the temperature is uniform and the size and shape is consistent. If you take a temperature reading along the edges of the bowl and it is different the temperature reading in the middle of the bowl, you must keep mixing and stirring until it is all the same temp. Don't stir so much that air bubbles get trapped. It isn't so much the speed at which you stir as it is more the thoroughness and length of time. Tip: 70% coating has a lot of cocoa butter content and will need more time and agitation to reach proper temperature than other lower percentage coatings. Don't throw away your clusters - temper some more coating and re-dip them. Enjoy! The streaks of light brown probably indicate a temperature variation in the coating. Different types of crystals form at different temperatures. The cocoa butter solidifies into different sizes and shapes. When the light bounces off the crystals we see them as lighter or darker, as matte or shiny, depending on the type of crystal formed. What we want to see is all UNIFORM crystals. That means stirring the coating during tempering to ensure that the temperature is uniform and the size and shape is consistent. If you take a temperature reading along the edges of the bowl and it is different the temperature reading in the middle of the bowl, you must keep mixing and stirring until it is all the same temp. Don’t stir so much that air bubbles get trapped. It isn’t so much the speed at which you stir as it is more the thoroughness and length of time.

Tip: 70% coating has a lot of cocoa butter content and will need more time and agitation to reach proper temperature than other lower percentage coatings.

Don’t throw away your clusters – temper some more coating and re-dip them.

Enjoy!

]]> By: sarah goldstein http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-397 sarah goldstein Tue, 07 Sep 2010 11:19:47 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-397 Hi there, I made 70% dark chocolate coated dried fruit and nut clusters on Saturday evening, today is Tuesday and it has developed a streaky light brown bubbly coating. Why? what am I doing wrong? I tried to tempur it, not sure if I got it right, the chocolate dried quite matt and not very shiny. Please help it is driving me Nuts Sarah Hi there, I made 70% dark chocolate coated dried fruit and nut clusters on Saturday evening, today is Tuesday and it has developed a streaky light brown bubbly coating. Why? what am I doing wrong? I tried to tempur it, not sure if I got it right, the chocolate dried quite matt and not very shiny. Please help it is driving me Nuts
Sarah

]]> By: Troubleshoot Chocolate Tempering http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-194 Troubleshoot Chocolate Tempering Thu, 18 Feb 2010 14:56:15 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-194 [...] chocolate that fails to keep a good shine and what can be done to fix that?  (See comments on how to temper chocolate [...] [...] chocolate that fails to keep a good shine and what can be done to fix that?  (See comments on how to temper chocolate [...]

]]> By: Bryn Kirk http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-164 Bryn Kirk Fri, 29 Jan 2010 02:37:09 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-164 Hi Roxanne, Would you tell me more about your particular application? Are you putting the chocolate over some kind of center? Are you pouring it into molds? Is it milk chocolate or dark chocolate? How are you cooling the chocolate when finished? With some specifics I can help you better diagnose the problem. Bryn Hi Roxanne,

Would you tell me more about your particular application? Are you putting the chocolate over some kind of center? Are you pouring it into molds? Is it milk chocolate or dark chocolate? How are you cooling the chocolate when finished? With some specifics I can help you better diagnose the problem.

Bryn

]]> By: Roxanne http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-162 Roxanne Wed, 27 Jan 2010 12:22:30 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-162 When I temper chocolate it is hit or miss that it would come out correctly. I even bought a very expensive chocolate tempering machine to help. Still some of the chocolate would come out with streaks and NOT ONE would maintain the shine once the tempered chocolate dried. What is the secret to keep the chocolate shiny? When I temper chocolate it is hit or miss that it would come out correctly. I even bought a very expensive chocolate tempering machine to help. Still some of the chocolate would come out with streaks and NOT ONE would maintain the shine once the tempered chocolate dried. What is the secret to keep the chocolate shiny?

]]> By: How to Temper Chocolate (Step 1 - Melting the Chocolate) | Chocolate University Online Blog http://www.chocolateuniversityonline.com/blog/how-to-temper-chocolate-finish-tempering.html/comment-page-1#comment-114 How to Temper Chocolate (Step 1 - Melting the Chocolate) | Chocolate University Online Blog Fri, 09 Oct 2009 01:23:14 +0000 http://www.chocolateuniversityonline.com/blog/?p=231#comment-114 [...] In the next article in this series I’ll go over the “seed” method of tempering… [...] [...] In the next article in this series I’ll go over the “seed” method of tempering… [...]

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