Chocolate tempering issue

[Choc1968]

Chocolate tempering
Can someone help & tell me what I am doung wrong with my chocolate tempering.

 

[Norcalbaker59]

DARK CHOCOLATE:

• 114°F/46°C - 118°F/48° C
• Do Not Exceed 120F/49C

MILK CHOCOLATE:

• 105°F/40°C – 113°F/45° C
• Do Not Exceed 116F/47C

WHITE CHOCOLATE:

• 100°F/37°C – 110°F/43° C
• Do Not Exceed 114F/45C

NOTE: White chocolate burns easily due to milk



Cooling

DARK CHOCOLATE

• 84°F/28°C

MILK CHOCOLATE

• 81°F/27°C

WHITE CHOCOLATE

• 79°F/26°C

Working Temperature

NOTE:

• working temp required destroying IV crystals
• keeps chocolate fluid
• heating pad on low and covered
• DO NOT EXCEED MAX TEMP FOR THE TYPE OF CHOCOLATE

NOTE: Valrhona is different from other brands



VALRHONA DARK CHOCOLATE

• 89°F-90°F/32°C

VALRHONA MILK CHOCOLATE

• 86°F-87°F/30°C

VALRHONA WHITE CHOCOLATE:

• 82°F-83°F/28°C

Working Temperature most other brands of chocolate



DARK CHOCOLATE

• 88°F/31° C

MILK CHOCOLATE

• 84 – 86° F (29 – 30° C)

WHITE CHOCOLATE

• 84 – 86° F (29 – 30° C)

NOTE: Do not reheat tempered chocolate above 90° (30° C) or let it fall more than a degree or two below the working temperature.




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Tempering chocolate in the microwave

https://www.callebaut.com/en-US/chocolate-video/technique/tempering/microwave


Fixing chocolate when it’s too thick (over crystallized, not overheated and burned)

https://www.callebaut.com/en-GB/chocolate-video/technique/tempering/overcrystallised



Troubleshoot
https://www.callebaut.com/en-US/chocolate-technique/troubleshooting/chocolate-bloom


Sugar Bloom

https://www.callebaut.com/en-US/chocolate-technique/troubleshooting/chocolate-bloom


Fat Bloom

https://www.callebaut.com/en-US/chocolate-video/technique/prevent-fatbloom

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Keeping it in temper

120°F –130°F water
Place chocolate in bowl over pot with water at temperature not more than 130°F. stirring constantly with a rubber spatula melt about 2/3 of the chocolate and the temperature reaches 95°F.

Remove from heat;continue stirring until the temperature of the chocolate reduces to 87°F and the remainder of the chocolate melts

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Seeding method
Reserve 25% of the chocolate

melt 75% of the chocolate over a double boiler until chocolate reaches no more than 110°F -115°F

Remove from heat

Add the reserved 25% of the chocolate stirring constantly until the chocolate melts and the temperature of the chocolate is reduced to 87°F