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Tip # 233: How to Know Chocolate is in Good Temper
Posted By RCI, Tuesday, May 23, 2017
Updated: Wednesday, April 29, 2020
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.
 
 
  1. The Blade Test: This method is quick, easy and budget friendly, however the results could vary on the temperature of the room.

    Simply dip a metal spatula or knife blade into the chocolate and leave a small film on the blade. At room temperature (65-68° F), well-tempered chocolate should be firm, not tacky, after just five minutes.
  2. Tempermeter: 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.

    Tempermeters produce a temperature versus time curve, resulting from uniform cooling of a chocolate sample over a specified period of time.
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!

Tags:  bloom  Chocolate  Chocolate Production  dull finish  Quality Control  temper  troubleshooting 

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Tip # 186:Take 3 Tips from RCI’s Chocolate Boot Camp
Posted By RCI, Tuesday, March 1, 2016
Updated: Wednesday, April 29, 2020

Last week, twenty-seven chocolatiers participated in Retail Confectioners International’s Chocolate Boot Camp®. Although students in the course varied in age and experience, each of them graduated with a better understanding of working with chocolate.
 
“No matter what size your company is or how long you have been in business, there is always something to learn at Chocolate Boot Camp," says Michael Crudden, Vice President of Operations at Rosalind Candy Castle and 2016 course graduate.
 
We’ve snagged 3 quick tips from this popular course to share with you! Even if you’re a seasoned vet, you may be surprised to learn something that you can incorporate into your business.
 
Tip #1: Some centers need to be cooled in order to make them firm enough to hold their shape. If centers are too cold, they will cause the chocolate coating to crack and have a dull finish. Ideally, centers should be between 65-75 degrees Farenheit when coated in chocolate.
  
Tip #2: When using chocolate moulds, avoid bloom by making sure the moulds are 4 degrees Fahrenheit cooler than the chocolate.
 

Tip #3: If you don’t have a tempermeter, dip a knife blade into chocolate, leaving a thin film on the blade. If the chocolate is firm and not tacky in 5 minutes, at normal room temperature (65-68 degrees Farenheit), it is in good temper.
Not a member? Click here to learn how RCI can help you build your sweet business.

Tags:  bloom  Candy Hacks  Candy Making  Chocolate  Chocolate Boot Camp  Chocolate Production  crack  dull finish  Education  Moulds  temper 

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