Checking your temper is an important step to ensure you aren’t
surprised by unsightly bloom or dull or tacky chocolates.
Chocolates that have a dull appearance may be over tempered, while
rapid bloom or a tacky, greasy surface are indicators that chocolate is under
tempered. Quit guessing and rest assured your chocolate is always in good temper with
these two methods for checking your temper.
- The Blade Test: This method is quick, easy and budget friendly,
however the results could vary
the temperature of the room.on
Simply dip a metal spatula or knife blade into the chocolate and leave a small film on the blade.At room tem perature (65-68° F), well-tempered chocolate should be firm, not tacky, after just five minutes. : Although more costly, this method will most accurately measure the degree of tempering, indicating the quality and quantity of stable crystals that have been formed.Tempermeter produce a temperature versus time curve, resulting from uniform cooling of a chocolate sample over a specified period of time.Tempermeters
It may be easy to assume your chocolate is well tempered and ready
to move into the assembly line, however, skipping this step could result in a
costly mistake.
Choose a testing method that works best for you and put a plan in
place to ensure your chocolate is being checked on a regular basis. Many of our
candy maker members have a system in place to verify their chocolate’s temper every
hour.
Connect with fellow confectioners and industry suppliers at RCI's Annual Convention & Industry Expo next month! Register online now and join us in Chicagoland June 12-16, 2017!