Roy wrote:
> Simon Mitchell wrote:
>
>
>>as recommended by Valrhona) to begin the tempering process again, it
>>becomes thick and somewhat lumpy.
>>
>>I have strained out the lumps and used it ok. But the lumps reoccur
>>without fail each time the chocolate in my tempering vat is allowed
>
> to
>
>>cool and set after use and then is reheated to 58 degs.
>>
>>I had never encountered this problem before using the hairdryer, and
>>have encountered it every time since.
>>
>>Any ideas, suggestions or explanations?
>>
>>Simon
>
>
> 58 degree C is too high to melt any forms of chocolate for tempering.
> No wonder you got lumping problems .
> It should be only in the range of 45-50 degree C.
> A sair dryer is only used to soften chocolate that has started to set
> after being tempered not to use it for melting chocolate.
> Roy
>
That is an interesting idea. I use Callebaut 835 semisweet chocolate
with 35% cocoa butter 54% chocolate solids. It makes for a nice thin to
medium coating and of course white chocolate coats thin as it has so
much cocoa butter.