I use my Sous Vide for so many things and am planning on making silk. My question is however have you tempered chocolate using a sous vide
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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.