I can’t get tempering down. I follow everything but no matter what my chocolate blooms. Here is my last batch. I am being super careful and using the syringe you recommend or a small ladle so it is perfect. Could my nibs be bad or the cocoa butter I added be defective?
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?
Coming from a coffee roasting background, it's difficult to get away from the roasting precision requirements and theory minutia. I keep telling myself, its not as important with cacao beans, but I still get a little lost trying to plan out what I'm going to do.