How do I maintain a large batch of chocolate at 92-93° while pouring multiple molds? Can it drop below that and still maintain the temper?
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I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help. Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate? Is it because of the greater amount of cocoa butter in the milk and white chocolates?
How do we store chocolate that is coming out of the Melanger? Does it have to be tempered first? Or can we just pour it into a container? I can’t seem to find the answer.
I make ganache and if you let it set and if you don't make it with a lot of cream it can set up nicely. So my question is this. Why no wet ingredients if you know how to incorporate them like in making ganache?
Cocoa butter Silk is back
Is a humidity of 70% too high to temper with?
Recently, I've been making honey chocolates (1 c cocoa powder, 1 c coconut oil, and 1/3 c honey) to remarkable success. However, my main issue is that the chocolate get soft (Though not melted) at room temperature, and it can get quite messy when someone picks it up to eat if it's not straight out of the freezer.
Tempering in the warm months
Reviewing the basics of tempering
I wanted to know what recommendations you have for making more soft chocolates.
Reading Time: 12 minutes
I just read Dandelion’s new book and chocolate making seems very expensive. Isn’t there some other way make chocolate without a melanger. Wouldn’t a high powered vitamix work? How about the Champion juicer? Can’t I just run the sugar through there? It all seems so complicated. There should be a simpler way. I can roast coffee in a $10 popcorn air popper. Can I crack the beans In a corona mill and won’t that make chocolate?
Some of you long time readers might be a little confused with why I would answer these series of question when it seems really old news. The alternative was “What happens if you dip a cat in chocolate?” and well……
I have seen a large resurgence in these kinds of questions in the last couple months. New chocolate makers are coming in droves (of which I am thrilled by) and with it people seem to be trying to reinvent the proverbial wheel.
I in no way want to stifle questions, inquisitiveness and innovation but I also really want people to do a little research and maybe realize that nearly all of these questions have been asked before and answered (mostly with a 'no').
I want people to make chocolate. Keep that in mind. So ask yourself this. If there was a cheaper, simpler way to make chocolate, don’t you think I would be the first to announce it to the world? Really, I’m not ‘Da Man’ trying to keep secrets hidden. I've built Chocolate Alchemy on the philosophy that there are no secrets and I want to spread all I know.
I guess this is going to turn into a little review of bean to bar history interspersed with some of the questions. Let’s take it from the top down, going through each step of the process.
“You are selling beans from 2015. Aren’t they too old by now?”
I only sell beans that I’ve personally tested and verified. I make chocolate regularly and pull beans from our stocks once their flavor profile degrades. In some cases that is 1 year but many (most really) times it can be 2-3 years.
“Isn’t Criollo the best?”
They are just the rarest and generally the most mild. I hold by the stance there is no 'best', just your own personal favorite.
“Can I use an air popper like coffee to roast nibs?”
See the above discussion. I tried it and for a multitude of reasons it didn’t work. Mostly it has to do with scale and control.
“Won’t a coffee roaster burn my cocoa?”
No, you can turn it down.
“Will my chocolate taste like coffee if I use my coffee roaster?”
No, I have done it for years. Any coffee oils that might cross contaminate the cocoa would be absorbed by the husk which you winnow away. I’ve never even see that happen and I’ve used the same roaster for years.
“Can I use a home brewing mill to crack my cocoa?”
No, the gap (even adjustable ones) is too small.
“Have you heard of the Crankandstein cocoa mill? Why don’t you offer it?”
You could say I’ve heard of it. I invented it and had it built by Crankandstein. I no longer offer it as I find the Champion juicer does a better job for a similar price. Plus the Champion is multi-purpose. You can also make liquor with it.
“Doesn’t the Champion get to hot and destroy all the flavor of the chocolate? It seems like it would burn it”.
I discovered using the Champion Juicer for chocolate way back in 2004 and built Chocolate Alchemy and got this whole bean to bar movement going with it. If it had burned the chocolate or made it inferior I simply can’t imagine we would be where we are today. Yes, the chocolate gets warm, and even hot, but stays WAY cooler than when you roast. No, it does not harm the chocolate.
“Can I use the Champion 4000?”
I’ve not personally used one, but hear it works ok, but not as good as the 2000 I offer. And while I am talking about the Champion, there is a Commercial version but I have not found any difference in performance or longevity compared to the Household model, so I offer the less expensive household model.
“Do I have to use a melanger? It is so expensive. Can I use……”
I cut that off because of all the variations. You can insert Vitamix, blender, grain mill, and any other of standard household appliance and I will answer that I tried out every one of them over the years and would have told you if they worked. As it is, I specifically outline a bunch HERE that do not work. Again, I WANT you to make chocolate. If I could lower the financial bar, what possible reason would I have for not doing that? The answer is none.
I’m going to take this opportunity and say I appreciate that this is not an inexpensive hobby. But when I started down this chocolate making at home road in 2004, before there was a bean to bar movement, it was not even possible to make chocolate at home. Aside from no knowledge base, all the equipment was industrial. There were no melangers. The cheapest winnower was $2000 and did a huge 2 oz a minute. There were no roasters. A basic set up would have cost you $100,000 or more. Now a good setup is $1000. That is two orders of magnitude. Please keep that in mind is all I’m saying.
“I’ve read that melangers make inferior chocolate and that you need a mill and conche to make good chocolate.”
The WHOLE bean to bar movement was built on the stunning results of stone melangers. I think that evidence right there speaks for itself as an answer to that question.
“Why don’t you invent a small $100 melanger? I’m sure you would get a lot more people into chocolate making.”
I bet Apple would sell a lot more Iphone X if they were $50 too. I would have done it if I thought it was possible but there is a lower limit to material and building costs. And really it comes down to scale in this case. Although there are 1000s of melangers out there, I would bet there are millions of iphone Xs already out there. If I made 100,000 small melangers I could probably do it for under $100 each but there is that small issue of the $10,000,000 needed to do that. As big as the bean to bar movement gets, I don’t see it ever being worthwhile to make 100,000 melangers at one go.
“I’ve heard you can’t use a tempering machine with bean to bar chocolate, that it is too thick. How do you temper?”
I am baffled where that opinion came from. You can. Certain extra light roasts that retain moisture might be a bit thicker, and some makers don’t like using cocoa butter (which makes for a more fluid chocolate), which I don’t understand, but you absolutely can use a tempering machine. That said, they are expensive and I don’t see a reason not to hand temper or to use Silk which is nearly fool proof.
That is a selection of questions that have come in the last couple months. I said at the beginning I wanted to give you a basic history of bean to bar. Dandelion’s book showed the successes very well, but what they didn’t describe (nor was it their place to) was the multitude of failures I went through. It would be impossible for me to tell you everything I tried but know that if it was a common household item, I tried it and if you don’t see it as an option, it is because it failed. And when I say failed I mean were too expensive, too DIY, too cumbersome, too hard to work with or literally just failed.
What are some of those things that didn’t work ?
- Ice cream maker (conche)
- Rock tumbler (refiner/conche)
- Air popper (roasting)
- Ball bearings in mixer (ball mill refiner – expensive)
- Rolling pin (cracker)
- Mortar and pestle (well, becaue)
- Hand peeling (too hard)
- Corona type mill (poor results)
- Champion Juicer (refining sugar – fail)
- Champion Juicer (winnowing - hard on machine and tasted bad)
- Vita-Mix (burned the chocolate)
- Other Juicers (ride up and fail)
- Home convection ovens (under powered)
- Meat Grinders (crackers and refiner)
- Food processors (refiner)
- Grain mills (cracker and refiner)
- Coffee grinders (refiner)
- Indian Wet Grinder (burned out, but we modified them to the Melanger you now know)
And that is just a sampling. Various other Rube Goldberg type contraptions were tried and there were many variations of those above. All that and more brought us to this place at this time where the web is full of free information on how you can get into chocolate making for the barest fraction of what it would have cost 20 years ago.
By all means keep trying though….but maybe not the same things others have tried and proved doesn’t work. There is that semi-urban myth that the definition of crazy is doing the same thing over and over expecting a different result. Try not to be crazy.
Just like they say there are no new ideas for story lines anymore, I am pretty confident there are no longer any obvious solutions for making chocolate simpler and significantly less expensive than there currently is.
Regardless, keep experimenting, making and asking questions.
It is about aging or blocking the chocolate right after the melanger/conching.
I have always blocked them untempered for about 2 weeks before melting them for use. But I heard some professional chefs said they age them in tempered form.
How can I make chocolate with honey? -- 'The Updated Answer'
So why am I going to answer it again? It boils down to the scientific method. Science, good science, by its nature changes and evolves as we learn new things. It does not necessarily invalidate previous findings completely. It refines it and fine tunes it. To that end, I have somewhat a new answer to this question in that it appears (note the disclaimer for future updates of failure) that I have successfully tempered chocolate with honey in it.
Reading/watching time: 4 min
Today I’m going to hit a few short questions about tempering and cocoa butter that have cropped up the last few weeks.
I usually need around 10 lbs of chocolate around the holidays, to spread on homemade English Toffee. I do temper the chocolate before I use it, but I was wondering if I can store the freshly made chocolate in bulk without tempering until I need it. Then temper and use it as needed.
If you are cooking with your chocolate where it is going above 100 F (Toffee goes over 200 F) you don’t need to temper as your temper will just be destroyed anyway. You can store your chocolate untempered until you need it. Just keep it cool and dry and sealed. There is no need to refrigerate or freeze.
Do I have to store my Silk in the freezer?
No, sealed, cool and dry is just fine.
I am confused about using silk. When do I lower the chocolate to 82 F and raise it back up to 88 F?
This one, somehow, as come up A LOT. Using Silk is a method of tempering unlike any other. Lowering chocolate to 80-82 creates Type V seed. Silk IS Type V seed. So it is more akin to any seed tempering method you use except you use a higher temperature (92F vs 88F) because the silk is pure and aggressive and can handle the higher temperature. So you don't ever lower and raise the temperature. You add the silk at 92-93 F and you are done.
What temperature do I have to use for milk chocolate if I am using Silk to temper?
The beauty of silk is that you don’t have to change your working temperature at all when you change chocolates. It is always 92.5 F.
I have used untempered cocoa butter to temper my chocolate with moderate success. Why do I need to use silk?
I’ve heard about this. It can work some of the time as you are finding. And sometimes it fails, as you are finding. The reason is that solid cocoa butter has some Type V naturally in it. If there is enough you can add it to your chocolate at 88 F and have a fine temper. The temperature destroys the non type V crystals and the remaining V acts as seed. But you have way to know or control how much V is there and in some cases there isn’t enough and your temper fails.
How important is it that the cacao butter be from the same region as the cacao bean?
I personally don’t think it is important at all from a flavor perspective. And unless your sweetener is also from the same origin, it is just silly from a ‘single origin’ perspective. I’ve seen WAY too many bars claiming 100% single origin and make a huge deal about pressing their own butter only to use a sugar from somewhere else.
The cocoa butter I ordered arrived melted. Is it ruined?
As long as it is not Silk (melting ruins the temper) your cocoa butter is fine.
We've noticed that different beans seems to have different amounts of intrinsic oil. The Peruvian Maranon seems to have quite a bit of oil and produces a chocolate that flows very easily but it tricky to temper correctly. Is there a way to know in advance the amount of oil in a bean so we can adjust the amount of cocoa butter we add?
In one of your articles you mentioned you like silk tempering more than chocolate seed tempering because of the strength of type V crystals in tempered cocoa butter. Can a chocolate tempered with chocolate seed have a chance of blooming because of the seed? I'm not sure if my last question made any sense but all I'm trying to understand is why chocolate seed crystals are not as good as silk seed crystals?
I am really sorry but I keep reading all the different ways I can temper and I am so confused. I don’t know which way to pick. It does not make sense that they can all work. How should I temper my chocolate and do I have to do it right out of the melanger? Will it be ruined if I don’t?
I use a Chocovision Delta to temper chocolate and have two questions:
(1) In using the seeding method (with tempered chocolate from the bag or from a bar of the same chocolate), I learned that it doesn't take very much seed for the chocolate to test as in temper--not the 30% or so that many (most?) people recommend.
I have tried making a milk chocolate with coconut milk powder but it is really soft and it is driving me crazy. I want the flavor really strong so I used 35% coconut power but it won’t set up. Should I use less cocoa butter? I put in about 8 oz to a two pound batch. I’ve even tried tempering it and it stays soft.
It looks like you ended up with the perfect storm of a recipe to just not behave in a cooperative fashion. You both have too much fat in the recipe and too much of it is coconut oil. Let’s see if we can get you a good coconut milk chocolate recipe that is still strongly flavored.
Today is just a small laundry list of announcements, some of which I would like your opinions on. There is no Ask the Alchemist because my queue is empty.