/ck/ - Food & Cooking

>>14768494
There are three main things to be wary about when tempering chocolate
>proper tempering
>moisture
>temperature
Tempering you should know already. For the moisture issue, even the smallest amount of water can bring those imperfections to a huge batch of chocolate, so you must eliminate moisture completely
>work on a temperature-controlled room, at 20°C. Too hot and the crystallization process will be so slow that moisture in the air can become a problem
>Make sure all your tools are well dry. first with a paper towel, then pass them with the hair dryer. Silicone spatulas usually are made up of two parts, moisture can hide between the silicone head and the plastic handle, so try to disassemble them in order to dry them
Before using I make sure everything is dry, before measuring chocolate for tempering I pass everything with the hair dryer (not too hot or it will melt the chocolate), even if I dried them before-hand
>chocolate should be stored and sealed in a dry environment
https://en.wikipedia.org/wiki/Chocolate_bloom
Your bloom was not as bas as some examples online, but you can still see small white dots over the chocolate

As for temperature, you will get a similar imperfection if you melt your chocolate too hot, even one degree will make your chocolate separate and show streaks of shinier and more opaque chocolate

I recommend this playlist
https://www.youtube.com/playlist?list=PLP_yKEeSeKt3--VYMy3pHP8ryksWRRxD2
There is a lot of info about chocolate crystallization around, it can get overly scientific, but that is not necessary for casual chocolate tempering