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Home Cooking

Tempering the Beast of Homemade Dark Chocolate

1ibemsfine | Sep 23, 201405:45 AM     14

Hello there Chowhound World,

I am a new chocolate maker. I am coming into a little dilemma. Please bear with me;

When I look on the interwebs all of the blogs that cover tempering address it from the standpoint of pre-made chocolate (meaning all the demos are store bought chocolate) so it leaves me in the dark a bit about what is the correct process really is for the "homemade" approach.

I am making dark chocolate from scratch using cacao powder, cacao butter, maple syrup for the sweetener, vanilla and a pitch of salt.

My process: I mix the chocolate up and let it sit in the fridge and harden. Then I temper it by bringing it up to 118 degrees, cooling it to 80 and then raising it back up to 88.

The chocolate tastes delicious however even after I temper the chocolate (which dose have that beautiful shine) it lacks that authentic "snap" that should occur after I break a piece off. Rather the chocolate tears, which is not what technically what should happen after the chocolate is tempered.

If your still reading this any insight would be lovely.

Thank you kindly and may the force be strong with all of you!!!

B

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