Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production.
Chocolates produced later in the batch do not exhibit any pattern:
Why is that? How can this be prevented? Is it caused by poor tempering?
Chocolate is Valrhona 66% Caraïbe (but it happened with other chocolate of the same brand), and tempering was done by controlling temperature with water baths following a 52-55C / 28-29C / 31-32C schema. Chocolate was maintained at working temperature by periodic water bathing each time its temperature dropped below 31-30.5C.
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