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December 4, 2005
HELP! I am a new comer to the world of chocolate and have set myself the crazy task of making chocolates for my nearest and dearest’s christmas presents which i thought was super idea until I attempted to temper my chocolate and dip! So here it is I temper my chocolate(at least I think I do) and every time I begin to dip my truffle centres everything appears to be going smoothly and then about half way through my chocolate seizes up, I have avoided water, steam etc kept shuffling my double pan to keep a consistent temperature but to NO avail……what am I doing wrong??? I would really appreciate your expertise cos I’m running out of days and sanity.[:(]
November 5, 2005
You have to make sure that the bowl containing the chocolate is not touching the water in the pan beneath. Once chocolate has been melted and is in temper, it will remain melted for quite a while, so you can remove the bowl from the pan which will save the chocolate from seizing. If it begins to set, just re-temper it gently. You can also use a microwave to temper chocolate if you are a novice, just use google to find a good method or mail me for more info. Working with chocolate takes a lot of practise(and often some failures!) but people are always impressed with the end result, so don’t give up. Read any books, magazines, web-articles you can get your hands on to help you become super-proficient! Hth and GOOD LUCK, Michelle.[:)]
October 20, 2005
This is a very good site for info. on tempering (amongst other things)
Also, if the chocolate is seizing during the dipping, then maybe there is some moisture on the centers you are dipping? . . . just a maybe [:)]