FoodBanter.com - View Single Post - Chocolate coverture condensation (sweating)

Janet Puistonen

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), however, even in the refrigerator the condensation in
> the coverture occurs as well.
>
> Do you know of any stabilizer or method which could be added to
> prevent the condensation (sweat) in the coverture?
>
> Thanks in advanced,
> Ralph

I would suggest to you that the condensation is happening precisely because
you are putting the chocolates in the fridge.

What you need to do is create a comparatively dry, cool space. If you have
money to burn, look into a cooling cabinet or even a cooling tunnel. If you
don't, buy a sufficiently powerful window airconditioner and install it in a
room that can be closed off from the rest of the building.