I've been bringing the chocolate to 95 F and then dropping it down to 87 F to temper it. My chocolates were coming out perfect for a while. But now I follow the same steps and I get this weird white substance all over the chocolate.
2007-03-25 01:51:54 · 7 answers · asked by j t 1 in Food & Drink ➔ Cooking & Recipes
To lower the temperature add more un-melted chocolate in very small pieces. Do not referigerate chocolate. That will make it bloom.
2007-03-25 02:01:52 · answer #1 · answered by John S 6 · 0⤊ 0⤋
Danish Chocolate shop?? When did the danes become famous for their chocolate? Interesting. I find it in FOB Business Forum. I usually just pick up chocolate bars like Lion and Bounty from City Supermarket, those are gooooood. I have recently become hooked to Dove's dark chocolate...yum! The Guillian (spelling?) chocolate are real delish too, they're the ones shaped as seashells.The chinese made Cadbury's Dairy Milk (a UK choc company) bars are really good! They have plain milk chocolate and milk chocolate with cookies in that is really scrummy! You can get this chocolate at carrefour and city. By the way, what's url of FOB business Forum?Dove's dark chocolate was once my favourite,too! It's better than the milk and nuts one! But soon i am tired of it..heh heh.. I will try Lion and Bounty later! Milk chocolate with cookies sounds good! Must be very yummy! I will put it into my must-buy list. Yes, I also find it in FOB Business Forum.FOB Business Forum, http://forum.FOBShanghai.com . And the meiji Black is pretty decent, if you don't mind just buying a large bar and nibbling at it over time. Or you can just eating the whole thing in one go depending on your mood. It's only 24% cocoa (nowhere near the goodness of lindt 70%) but I've made some more than passable chocolate mousse with the meiji stuff.i like the dove dark chocolate, much better than its milk version. where is this chocolatier you were talking about? i would love to eat those delicious expensive truffles you can buy one by one.... I will have to try those melty kiss ones now - i never liked the look of them, but you have convinced me to try the green tea ones.Just saw it in FOB business forum,there's a chocolate shop recently opened on hong mei lu (near city supermarket) run by a canadian guy that has expensive truffle style chocolates - good coffee and pastries too. It's called Mon Reve I think.
2007-03-25 22:18:29 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Then you need to practice you're tempering more, one of the goals in tempering chocolate is to make it so it doesnt bloom
2007-03-25 06:28:50 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It's bloom it's not pretty but completely harmless and all you need to do is buy newer chocolate.
2007-03-25 02:00:18 · answer #4 · answered by ♥LuV my preppyness♥ 5 · 1⤊ 0⤋
try using the double boiler and wrap the chocolate immidiatly after demolding it in the butterpaper it might help you.
2007-03-25 02:06:57 · answer #5 · answered by a parent 1 · 0⤊ 0⤋
It's called "bloom" and is a result of age. It isn't pretty, but it's harmless.
2007-03-25 01:56:22 · answer #6 · answered by Tom ツ 7 · 2⤊ 0⤋
you sure you dont mustabate over it and cause ur own gloom lol
2007-03-25 02:02:01 · answer #7 · answered by Anonymous · 0⤊ 5⤋