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3:36 am
April 7, 2006
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thomas
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posts 5
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Hi all, our first post here!
Please help we are new to this, we are using a REV 2 temper machine with EL RAY chocolate. No matter what we do when truffles are dipped the shells crack!!!! this happens with both milk and dark and yes the truffles are at room temp not cold. If any one has the answer we would be truly greatful!!
thanks to all for a truly informative site!!
Thomas
thomas
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3:14 pm
April 7, 2006
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wrks4choc
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Hopewell Junction, USA
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posts 82
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What is the temp. of your room? Sometimes if it’s too cold a drastic change will cause them to crack. If you have perfectly tempered chocolate and cold centers that will crack and you know this, but also if the choc. is right, the centers are fine, then it could be the room temp. if it’s too cold then that could cause the same effect. That’s just my 2cents. Anyone else?
Keep it Sweet!
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12:57 am
April 8, 2006
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thomas
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posts 5
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thanks
room temp is about 68f
could I be doing something wrong with
the tempering machine?
Anyone with Rev 2 experience?
thanks again
Thomas
thomas
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5:04 am
April 9, 2006
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foodhead
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posts 17
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I had a similar problem. The tempering method shouldn’t matter as long as the temper is done properly. What it could be is if you are letting the chocolates cool on a sheet pan or tray and the tray is directly on a countertop or other surface, that surface can be much colder than room temp. Try letting them cool on a sillpat on a baking rack away from cool surfaces. Hope that helps.
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4:27 pm
April 9, 2006
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xocolatyl
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Redcar, United Kingdom
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posts 2
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sounds like your using the same chocolate to make and dip your truffles. You have to dip them in a different percentage chocolate. I.E make the truffle with 64% and dip them in 70%.
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2:46 am
April 10, 2006
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gap
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Melbourne, Australia
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posts 199
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3:00 am
April 10, 2006
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thomas
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posts 5
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thanks again
foodhead may have the answer as we are using cookie sheets and they are cool. We plan to dip tommorow night so we will try so new ideas.
thanks to everyone!!!!!!!
Thomas
thomas
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1:24 am
April 15, 2006
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thomas
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posts 5
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Well it happened again….this time we did not use cookie sheets and
about 75% cracked so we double dipped. any other thoughts are greatly appreciated.
Happy Easter!
Thomas
thomas
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1:27 am
April 18, 2006
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deb
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Calgary, Canada
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posts 146
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Thomas,
I recently took a truffle making course with a pastry chef. I asked him why the truffles cracked. He said he had a few experiences with thta happening to him. His method of making truffles is to dip them slightly in chocolate and then rolling in the palms of our hands. His does this twice. He thinks that the chocolate (in the pan) is cooling and not staying at the constant tempered temperature.
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3:32 am
April 19, 2006
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thomas
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posts 5
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thanks deb
I will try this next …our next batch will be a month or so … I will let you all know.
thomas
thomas
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1:42 pm
April 19, 2006
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leggie
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posts 19
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What I wanna say is same as deb.
If you double dipped, the coating will be too thick.
Therefore, what I do is apply a thin coating as first layer (do not dip, use one hand to get a little bit chocolate and roll in your plams) and then leave it to cool. Dip it again for second layer.
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