Reasons Chocolate Is Out of Temper | Ep.22 | Craft Chocolate TV
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- čas přidán 13. 06. 2024
- Get ready for a deep dive into tempering chocolate. This episode covers the ins and outs of a difficult step of the chocolate making process. You'll learn some of the basic underlying science, the potential variables affecting your temper and solutions Manoa Chocolate has taken to conquer ongoing tempering struggles. #CraftChocolate #BeantoBar #TemperingChocolate #Chocolate
manoachocolate.com/pages/craf...
Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Willy Wonka - Pure Imagination (Trap Remix) by Dotan Negrin & Prismatic Mantis ft. Future James
Thank You . Had a rough week with a new chocolate brand that didn't provide a recommended curve and it was just not responding to the general curve ....So frustrating . Especially when your teaching a class on tempering and its just not working . It was comforting that chocolate can still be an enigma to other professionals as well. You refreshed my memory on some environmental aspects I need to look at next time . Best of success to you in your business . Thank you again for sharing your wisdom .
i have a friend who is a retired choc engineer in the uk, he says the only thing you have to control is everything, after that its 100% predictable. he showed the factory floor he designed, lots of air curtains to keep complete environment control.
If you are having problems you don't have all the factors under control.
Ha! Spent 20 yrs in our shop in Salt Lake City. The Temper Dance is real
and can be sooo frustrating. It is amazing the number of variables that must be considered outside a perfectly controlled environment. Thank You for your continued effort, absolutely love your channel 🙏
Your video series is unmatched
Thank u for the addition information... We're just starting and
It helps a lot very informative. Keep up
Your video series is amazing. The level of information sharing and the humility you express while teaching is awesome. I’m learning a bunch from your videos. 🤘🏽
Well, heck, I thought I was just struggling because I've only been doing this for a little bit. I had a few excellent tempers and thought I had it down, then my enrobed brittles went out of temper for no apparent reason. I barred the rest of the batch and threw it in the fridge and found out that the temper was just fine...which made me realize that my room was too warm for it to cool down quickly enough to stay in temper. Wish I'd seen this video before then... :)
Thanks dear. Good explanation about tempering.
Thanks for the tips
Dylan excelent video! Im starting on chocolate and your videos have been very usefull and inspiring.
Im in Italy near to Venice so humidity level is very high all the time, for the moment i only hand temper and i've noticed the difference during summer, maybe you could try adjusting the Diva's settings to get the chocolate down to 26,5-27 C and the mould it at 30-30.5 C hopefully you'll get more stable results.
p.s. maybe the issue is in the fridge since making holes to improve airflow is causing larger humidity fluctuations, everytime you open the door you are sucking humidity through the holes and everytime you close it you push extra air out
You’re good at this!
I just joined a chocolate manufacturing firm a month ago. Without any knowledge about chocolate making, your videos have been very helpful in aiding me to troubleshoot machines, especially for tempering and molding. Thanks very much...
Happy to help!
@@CraftChocolateTV
we did not succeed in tempering in our production unit (dark chocolate) we did a test at the beginning everything is good but after 4 days we tried to reuse the same chocolate, to temper it as in the first test unfortunately it is the disaster that did not work !! after precrystallization the chocolate becomes too viscous at 31-32 ° C the molding is not successful !!! I suspected 2 points:
1) hyper pre-crystallization (too many crystals exceeding the ideal% cocoa butter that it should be crystallized to initiate the final crystallization !!
2) High humidity of chocolate (sugar aggregate) which altered the reology of chocolate by increasing the viscosity !!!! Need your advice or any experienced person or some know-how thanks in advance

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My comment from a few days ago disappeared but I use sunflower lecithin and have good success. Difficult days, I use a silk seeding method and that also works. As you know, silk is just type 5 tempered cocoa butter. Keep up the good work!
God bless you 🙏 ❤ thank you so much
Big Thanks :)
Been tempering chocolate for Hershey for many years we use continual tempering machines always a challenge we deal with four crystals the top Crystal being the beta and we do use lecithin and pgpr
The Science of Chocolate by Stephen T. Beckett, Chapter 6: Crystallising the Fat in Chocolate might be a helpful resource.
How much humidity should be maintained of room?
Have seen all.your tutorials and they are really helpful
Hey, thank for your video series, I am a chocolatier in Madagascar, I do temper under super hot/super humid summer weather under the tropic, so I hear you, of course the parameters change a lot throughout the year, my marble is also too cool during the winter I am on the highland so I have to change my ways of tempering constantly! I use sunflower lecithin, and the chocolate doesn't lump so fast (at higher temperature while cooling) as it would without lecithin! Just wondering why are you not using lecithin?
Hello mate, just got into chocolate and its amazing journey. What I have a suspicion off maybe you introduced moisture into the process somewhere earlier? Can be anywhere from initial storage.
You have a badass channel. I started craft chocolate making last week and used your channel to learn with a few others. Thank you super much for all you are doing and keep it up!
- Grab a psychrometer to measure the humidity and temperature if you haven't gotten one yet. 😎
Pretty soon you'll be in a building were each room is separated and conditioned to meet the appropriate requirements for the perfect temper every time
Do you know who this guy is? Lol
@@Nani_llc nope! I definitely got temperament down now tho. Snaps like a beaut!
Hello, can you help me, how to dissolve sugar powder in cocoa butter, thank you for your help
Thank you for the great chocolate knowledge. Do you know what would cause chocolate bars to stick to polycarbonate candy mold? The chocolate was tempered in a Chocovision V.
hey, chocovision is tricky because it still adjusts its temperature according to the room temperature which is influenced by humidity, it is the same as handtempering you just don't use your hands, you are still at the mercy of the environment.
Does the humidity have an effect on the quality of output from the automatic tempering machine or not? I mean im guessing environmental factors should still play some part in it?
of course it does, the machine doesn't know if the results are good. you still need 100% control over conditions.
room temp when tempering chocolate?
How can make chocolate for hot weather country, because it’s melt, because of high temperature? Thx
Like how can you help us
I'm not saying this so you'd put it on the finished product or package it like that but I don't really mind fat bloom on the chocolates I eat ... it might not look appealing but it really doesn't change the taste
HI i am from kerala India, I Like Ur Class" I think start a small scale Chocolate factory lot of coco plantaion here and dride beens prise is 2 dollar per kg....ah all my gods play....
₹ 140 to ₹ 175/kg
glass tempering is nothing like chocolate/steel tempering in that glass always remains amorphous. Tempered glass refers to the fact that the outside of the glass is cooled faster than the inside, which is completely different to the crystalline tempering in chocolate and steel
en.wikipedia.org/wiki/Tempered_glass
thanks for the information i dint know tht..........
it feels like I need to be moulding chocolate inside a cave with a dehumidifier LOL
Contact Darin Sukah at Cocoa Research Unit, University of The West Indies, Trinidad and Tobago West Indies.
Oky
Hay
Your explanation of the "6 crystals" is wrong. It's not 6 different crystals coming together. Instead, it's the same stuff (fatty acids) being able to arrange in different ways to form 6 different types of crystals. So a better analogy would be building different types of lego structures out of identical lego blocks.
Nickt you wrong also, cocoa butter is made of different fatty acids, Lauric, palmitic, oléic, etc..., and each of them behave different and that form the basis of the booming effect we get during fat recrystallisation.
I will take all your bloomed bars
I got it 😢
No wonder those hawaiian mac candies @ holiday time ( blue boxes) have whitish exteriors. Also, choc taste like plastic.
Ask a university science professor about tempering science.
Hello mam sir