Hi everyone! I have to temper chocolate to mold bonbons in a kitchen at 73-74F with a humidity of 65-67%. Is it possible? If yes what changes do suggest I implement to the standard process to make it work? My shells are in Valhrona dark 70%
Ah. I didn’t realize that you were asking about shine issues. As long as the chocolate is tempered correctly, adding more cocoa butter shouldn’t have much or any affect on the shine. I’d look at other factors like humidity, cooling the molded chocolates, mold cleanliness, etc.
Thank you Potomacchocolate. I have a Revolation Delta so no active cooling. The tempering is actually working OK but my chocolates are not as shiny as they used to. What would happen if I added some cocoa butter to my chocolate?
Yes, we are looking into that!
Of course, throwing a portable air conditioning unit or dehumidifier into the room would make things easier. 🙂
Depending on the process you’re using to temper, it is definitely doable. Assuming you have some way to cool the chocolate, tempering with the seed, ice bath, or silk processes should work fine. Of course, a tempering machine with active cooling would also work.