Melting and Tempering Problems
I'm having melting and tempering problems
Very new to all of this! Made 2 batches of chocolate from your recipe online....the latter batch being much better!
Later in the day decided to try to temper some of the chocolate made earlier.....did not go well to say the least!
I used a double boiler to try and melt my chocolate....was very aware of not exceeding the 115 degree barrier. The chocolate would not melt!
I ended up with what looked like chocolate dirt!!!! Tastes great, but looks like it should be full of Gummie worms!!! (maybe on to something?) Scared to move forward please help!!!!!!!!!!!!
Which recipe are you referring to? There are quite a few throughout the site, but I may be able to help you better if I know specifically the one you're wrestling with. :-)
The problem you are describing sounds an awful lot like you may have gotten some water/moisture in the chocolate. Chocolate does not like water! It tends to get stiff and crumbly and refuses to melt when water is introduced.
You mentioned using a double boiler. Is it possible you got a bit of steam or moisture inside the top part?
Meanwhile, I love your attitude. If you create chocolate dirt, use it to your advantage by adding some worms! It's still very yummy, isn't it?!