Couverture Chocolate

if seed chocolate has to be already tempered, then I just save a bit from the last tempered batch?

yes, i almost forgot that I used to paint the inside of the molds in upward motion in a thin coat. I remember painting the inside of the molds with luster dust first. or spraying them with the gun of tempered colored cocoa butter.

If i am painting in lines of cocoa butter design/decor. I temper the cocoa butter. paint on. then brush my base in. then pour in my tempered chocolate.

I think I am combining the seed method and the table tempering in my head. If i am purely table tempering. then i guess I wouldn't seed at all. just cool down on the marble and agitate.

if I melt and remelt chocolate that is out of temper, will it still have bloom streaks, or just be more dull?

reneelkaslasy in Home Cooking

Couverture Chocolate

I am keeping my fingers crossed for a JVC tempering machine but the woman is giving me quite the run around. So I may be tempering only by hand to start. hmm. what do you do with the chocolate that is out of temper. let's say you do a whole batch, and it is bloomed or doesn't set. can you re-temper it?

reneelkaslasy in Home Cooking

Couverture Chocolate

wow you are a wealth of information. It's so ridiculous, because I studied chocolate in culinary school, yet since been working as a pastry cook. And now I am second guessing myself, If you don't mind me running through how i would do it for your feedback let me know.

I temper on my marble...

1. melt chocolate to 44-45C
2. either cool down on the marble slab, moving around to ensure good crystal formation. or add seed chocolate (the seed chocolate has to be already tempered? or does the already tempered seed just promote easier crystal formation?). cool down to 28C
3. Heat back up top work dark chocolate between 31-32C
4.Test.
5. Pour in molds, Tap to release air bubbles. dump out excess chocolate until on shell remains. Scrape.
6. Fill.
7. Pour over chocolate to create base. scrape. Chill 5 minutes just to set. Release.

Now if the chocolate is too runny, I can add tempered cocoa butter to it. which just means I have to temper it the same way i temper chocolate and make sure that I add it at the same temperature as the chocolate. Does a little cocoa butter go a long way? or what's the ration like. I guess I have to add as I go to obtain the right viscosity.

Do you use couverture chocolate or regular chocolate with cocoa butter added to it?

reneelkaslasy in Home Cooking