i am trying to upload the picture but somehow it does not work. maybe you can advise.
from the batch i did, i stored some in the fridge which still look appetizing and some on the kitchen table fro one week. of course the temperature in the kitchen was not constant because i used to cook everyday.
i have tempered the chocolate by seeding method. 2/3 melted chocolate brought them to 45-50°c and then added 1/3 of cruched chocolate blocks.
i have to say that i could not measure the molding temperature.
what do you think about the mixture above? my plan is to have always more than 50% cacao nibs in the recipe in order to keep it high quality. would that work also for milk chocolate?
yesterday i conched again from the same recipes 2kg of chocolate but i added 200 g cacao butter in order to decrease the viscosity of the chocolate. i have to say that i tried to temper in different ways the chocolate. some of the molded chocolate seems ok and shiny and some oof them still have the white spots.
can you tell me how would you temper this recipe? in degrees.
my target is to experiment with the recipes and define some for my bean to bar craft chocolate business i am going to open soon,
is it possible not to add emulgator in the bean to bar world? i heard that some artisan chocolate do not even add cacao butter to their recipes which make me confused. the viscosity of my recipes having only sugar added to caca nibs was too high that it was hard to get the bubble out of it while molding.
it would be nice if you can advise me .