I'm trying to make homemade chocolate and I need to know if I have to retemper the remaining chocolate after first use or not?
And my chocolate is not so shiny after it dries out do I make something wrong when tempering?
You can check the temper by dipping in a plastic spoon or utensil. If it sets in 2 minutes it is tempered. If the chocolate has set/hardened you will most likely need to temper it again, unless you can melt it with out raising the temperature above 88.
If it doesn't have a shine or sheen then perhaps it may not have been temperered correctly or it could be the quality of chocolate if you've used it previously- At most you can retemper chocolate only 5 or 6 times.
Thanx so much,
yeah maybe it's the quality of the choc. Unfortunately there is no choc in here that contains %70 cacao butter. I've added caco butter into the choc while I was melting/tempering.
the first ones were very shiny After I've tempered the chocolate, but this morning they had very small dots on them like water marks, which I can't use them for sale
Could it be because of the caco butter I've added or just the quality of the choc???
Adding cocoa butter isn't the same as tempering- it's a quicker method to try and stabilize the chocolate. If there are the little dots (bloom) you must have heated it to too high of a temperature.
You could always re-dip the ones you made so that they have a nicer outer layer?
ok I will try again and again, thnx so much....