Thanks everyone for your help!

--


Denise

~~ Life is a perfect song with a fractured beat - RS ~~
~~ I didn't lose my mind, it was mine to give away - RW ~~


"H. W. Hans Kuntze" > wrote in message
...
Denise wrote:

>Great! Thanks!!!
>
>
>
Just in case the website has too much info, Denise. :-)

THE TEMPERING OF CHOCOLATE

1. Melt the chocolate over gentle heat until it reaches a temperature of
110°F - 43° C). Melt white and milk chocolate to a temperature slightly
less, depending on the amount of milk fat they contain. Do not allow any
moisture to get into the chocolate if using a water bath. Beware of
water vapors, drips.

2. On a cold table or marble surface pour 2/3 of the melted chocolate
onto the cold table. Spread out the chocolate mass and work with a
spatula until the temperature of the chocolate is approximately 80° F
(27° C).

3. Add the tempered chocolate to the non-tempered chocolate and mix
thoroughly until the mass in the bowl has a completely uniform
Temperature. If the temperature is still too high, part of the chocolate
should be further worked on the cold table until the correct temperature
is reached.

4. Tempering can also be carried out by adding stable crystals to the
melted chocolate. Callebaut manufactures chocolate in a convenient
small, round particles for this process. This chocolate is known as
CALETS. The quantity of Calets to be added depends on the temperature of
the melted chocolate and on the temperature of the Calets. The Calets
should generally be used at room temperature.

5. A simple method of checking tempering is by applying a small quantity
of chocolate to a piece of paper or to the point of a knife. If the
chocolate has been correctly tempered it will harden evenly and show a
good gloss within five minutes.

6. The ideal temperature of the workshop should be less than 70° F (21°
C). The temperature of the candies and fillings to be coated should be
as close as possible to the temperature of the coating chocolate. If the
temperature of the candies or filling varies too much from that of the
chocolate, the crystallization of the cocoa butter will be adversely
affected. This will result in a product which is dull and is less
resistant to heat.

7. The temperature of the molds should be as close as possible to that
of the workshop without being less, approximately 68° F (20° C). If
necessary, the molds can be warmed slightly. Take care that the
temperature of the molds does not exceed that of the tempered chocolate.
Using molds that are at the proper temperature will result in the best
possible gloss for the finished product.

Important note:

During use the tempered chocolate in the bowl may thicken further. This
is the result of the rapid growth in the size of the cocoa butter
crystals. This thickening of the chocolate can be prevented by adding a
small quantity of warm chocolate or by increasing the temperature of the
chocolate slightly.

As with raw chocolate, the finished product is also susceptible to
temperature, external odors and flavorings, air and light, moisture, and
time. It is important that the finished products are preserved in ideal
conditions. Only perfect storage will guarantee the original chocolate
properties and will avoid decay or undesired features.

Typical problems affecting chocolate products during storage a

Fatbloom
When a thin layer of cocoa butter crystals forms on the surface of the
chocolate. This will cause the chocolate to lose its gloss and a soft
white layer will appear, giving the finished article an unappetizing
look. Fatbloom is caused by the recrystallization of the fats and/or a
migration of cocoa butter to the chocolate layer. Storage at a constant
temperature will delay the appearance of fatbloom.

Sugarbloom
This is a rough and irregular layer on top of the chocolate. Sugarbloom
is caused by condensation (when the chocolate is taken out of the
refrigerator).This moisture will dissolve the sugar in the chocolate.
When the water evaporates afterwards, the sugar recrystallizes into
rough, irregular crystals on the surface. This gives the chocolate an
unpleasant look. You can prevent sugarbloom by preventing temperature
shocks. When the chocolate comes out of a cold room, it should be stored
in a warm area long enough before opening the package to keep direct
condensation from forming.

The following factors should be taken into account:

Time
The shorter the period of storage, the better the quality of the
product. Use the first in/first out system to ensure that products that
arrived first are dispatched first. In this way, products are stored for
as short a time as possible. Consequently, optimal freshness is
guaranteed.

Temperature
The ideal storage temperature for chocolate is between 54° and 68°F (12°
and 20°C). At higher temperatures, the chocolate will soften and will
lose its gloss. Lower storage temperatures are less risky. When products
are brought to room temperature, condensation should be avoided,
otherwise sugarbloom will arise. Fluctuating temps. should also be
avoided, because they will accelerate the appearance of fatbloom.

Environment
Chocolate is very sensitive towards odors. That is one of the reasons
why chocolate should be stored in a place free of stuffy or strange
odors and with a good air flow. Chocolate should not be stored next to
or between strong-smelling products. The packaging of chocolate products
needs to be fully neutral. This means that the material may not give off
any odor.

Light and Air
Under the influence of light and air, chocolate will oxidize more
quickly and deteriorate in taste. Therefore, it is very important to
protect the chocolate from light and air as much as possible by storing
it in closed packaging. Dark and milk chocolate naturally contain
anti-oxidant (these are agents that slow down the oxidation process).
White chocolate does not contain these substances. That is the reason
why white chocolate is much more sensitive towards oxidation than dark
or milk chocolate. White chocolate should be better protected.

Humidity
Chocolate should be protected against humidity. Chocolate should be
stored in an area where the maximum relative humidity is 70%.

POSSIBLE DIFFICULTIES:


THE PROBLEM - ORIGIN REMEDY

Difficulty unmolding The coating was incorrectly tempered See
tempering
The coating was too thin use a less liquid
coating
The cooling temperature was too high See cooling
Whitening of chocolate The coating was incorrectly tempered See
tempering
The coating solidifies too slowly See cooling
Overcrystallized chocolate See tempering
Cracking when molding The refrigerator was too cold See cooling
The coating was too thin and cooled too quickly
Dull stains on candies The molds were too cold See temp. of molds




THE PROBLEM - ORIGIN REMEDY


Thickening of coating while working Increase the temperature slightly

Excessive crystallization in the chocolate Add a small quantity of
warmer chocolate
DO NOT ADD EXTRA COCOA BUTTER


No gloss following enrobing
The filling was too cold See temperature of fillings
The workshop was too cold See temp. of workshop
The coating was not tempered See tempering

Fingerprints on finished products
The product was touched with warm or moist fingers Make sure hands
are dry
Use gloves when necessary



--
Sincerly,

C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/