at Tue, 21 Mar 2006 20:43:52 GMT in <1142973832.021108.257430
@t31g2000cwb.googlegroups.com>, wrote :

>Hi,
>
>We are experimenting with various chocolate truffles formulas, while we
>have perfected the ganache and the coverture process, we are
>experiencing an issue with condensation in the coverture (regardless
>the chocolate (brand and cacao %) used for the coverture).
>
>During tempering we have tried various temperature techniques and
>tempering methods (manual tempering and machine tempering (we use an
>ACMC temperer)) but the condensation in the coverture persist.
>
>In order to promote the coverture setting, we placed the truffles in
>the refrigerator, we have to do this since the room temperature is warm
>(85º F)

This is the core of the problem. An 85 F room is in the first place far too
warm for chocolate, and in the second place holds a higher moisture content
at the same RH. Therefore cooler temperatures (which create a local zone of
lower moisture content for the same RH) will probably induce condensation
anyway. Putting things in the fridge only makes it worse, because now the
chocolates are very cool and that air temperature will hold only a small
amount of moisture before it starts to condense out.

Meanwhile, 85 F will soften most truffles unacceptably and can break the
ganache. In addition, that high of an ambient temperature will cause
difficulties during tempering. The ambient temperature will slow down
proper crystal formation and tend to break the temper even as it's being
formed. Consider that a chocolate bar will generally lose temper at 85F and
you will understand the problem.

I suspect, furthermore, that you have a high RH in the room. With a hot
*and* humid room it's virtually impossible to make good chocolate, because
that means the room is carrying an enormous amount of moisture which will
condense out at the first possible opportunity. Is there a specific source
of the heat? To invoke an extreme case, it would be an exercise in futility
to try to make chocolates in a room where you were boiling pasta.
Meanwhile, in a desert climate you might succeed but in a tropical, moist
climate you would have trouble if you had no air conditioning.

I think in the long run you will therefore save money by investing in an
air conditioner.

--
Alex Rast

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