Tempering chocolate

I just realized there was a “sweets” subforum, so I’m going to stick an unanswered question here!

And an answer I found

“When you work with tempered chocolate, it is crucial to keep it at the proper temperature. If it cools too much, it will thicken and set. If it is too warm, it will no longer be tempered and will not set properly. Dark chocolate should be used at 86° to 90°F, milk chocolate at 84° to 87°F.

“There are several options for maintaining this crucial temperature:”

Here’s a link to the sous vide thread

On eGullet is quite a lot around chocolate tempering etc. One of the members, Kerry Beal, even developed a tempering machine - http://www.eztemper.com

If you have questions around tempering I would connect with her on eGullet

Thanks!

@Babette - if I recall correctly, you are a professional chocolatier/confiseur? I know you have previously advised on tempering techniques - are you still around on HO?

I knew there was someone here who had given good advice in the past!

This was quite helpful

Also

I usually start with big blocks of Callebaut from WinCo so this was helpful too. I think it’s “811” and only 54%, and now I wonder if that’s part of the problem, but we really like the flavors. WinCo also has a 64 percent in those little disks.

There have been many who have given great advice!

She is! I sent some of her lovely chocolates to a friend in November.

Busy time of year for Babette.

yes, I’m a chocolatier, one more day and I’ve survived the holiday rush

Good to hear from you! Hope you get a chance to relax properly once you’ve weathered the holiday rush