How To Temper Chocolate In Hot Weather
Tempering White Chocolate by Roboppy (Flickr)
My question is about how to temper chocolate in hot weather.
I live in such a country where the average temp is 30 degrees Celsius throughout the year. I don't have aircon in my kitchen.
Whenever I want to temper my chocolate its temperature never comes down to 26 deg. C. (white chocolate). If I try it with an ice bath the bottom portion solidifies within a short time in spite of my vigorous mixing.
I am now fed up and gave up trying. Is there any way I can temper my chocolates in hot weather without a tempering machine and an air conditioner?
It is very difficult to work with chocolate in the heated conditions you describe. I live in the tropics and have a lot of heat and humidity part of the year. I don't even attempt to temper the chocolate in the hottest months.
Have you tried using a marble slab? Marble retains a coolness that may work in spite of your hot weather.
Also, are you making your chocolates for professional purposes? Do you HAVE to temper it? It does make a nicer presentation, but it tastes the same either way.
Don't give up hope. I'm going to ask a friend who is more experienced that I am to see if he has some better tips on how to temper chocolate in hot weather.