Melting and Tempering Problems

by Gary
(Pensacola, Florida)

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!!!!!!!!!!!!

Hi Gary,

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?!

Keep practicing!
Angie

Comments for Melting and Tempering Problems

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Nov 20, 2008

Chocolate For Molding Candy
by: Angie

Hi Gary,

I don't think you are going to be able to accomplish what you want with that particular chocolate recipe.

Sorry I didn't catch what you were trying to do the first time you asked.

The chocolate for molding candy, especially when tempering, really needs to be regular chocolate that contains cocoa solids.

The recipe you are using is tasty, of course, but it really isn't designed for melting and tempering. That type of chocolate usually requires more than just cocoa powder, but also cocoa butter and cocoa liquor, too.

You may still be able to use the basic chocolate candy recipe for molds if it is setting properly for you, but I doubt it. You mentioned that it is still pliable (like fudge?).

If the chocolate doesn't set firmly like a candy bar, it really isn't going to work for molded chocolates. If yours IS setting firm, just pour it into the molds when you first make it rather than trying to let it set and re-melt it.

Again, I really don't think this particular chocolate recipe is suitable for that type of candy making, but I've never actually attempted it so I don't want to completely discourage you from trying.

It isn't necessary to temper chocolate for molding, unless you really want to have a very fine finish. To be honest, I rarely bother. I'm not reselling my chocolates, and my friends and family think they are wonderful regardless. :-)

Instead of trying to make your own chocolate from scratch for your molded chocolate candy, it is a lot easier to just use chocolate chips, chocolate melts/wafers (like those at Candyland Crafts). It's really nice for candy making.

You can melt that chocolate in a double boiler (being careful not to get any water/moisture in it) or in the microwave (stirring every 30 seconds). If you ARE going to temper it, you will be safer using the double boiler.

One thing about messing up with chocolate. Even though it frustrating not being able to get it right, the mistakes are still delicious.

Let me know how you do.
Angie

Nov 18, 2008

tempering
by: Gary

Angie,I used the basic chocolate recipe from the website. I think I may have made the mistake of refrigerating my chocolate before I tried to temper. I attempted to melt another small batch today to temper and had the same results. What is the best way to melt this chocolate for tempering? doubleboiler, microwave?? My chocolate is pliable with a thin crust before I start to try to melt it. I think from what I've read here that that consistency sounds about right. really struggling here! the recipe i am using is the 3 cups of sugar, 3 cups of milk, 5 tblsp of coco, vanilla, and butter. I am wanting to do molds, truffles, and liquor filled chocolates.

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