4 Comments

  1. Jonathan said:

    I’m surprised by your statement that humidity should be 50-65%. I live in the Houston area, and all of my tempering failures have happened during the summer when the humidity is >50% (even with air conditioning). I finally bought a dehumidifier and haven’t had a failure since. That doesn’t prove humidity was the problem, of course, but I think it’s the prime suspect. Since chocolate is very dry it seems plausible that it could pick up moisture from the air. I’m a hobbyist, but I use a tempering machine so there aren’t very many opportunities for me to screw things up.

    July 23, 2020
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    • pamw said:

      Hi Jonathan,
      You’re right, humidity could very well have been the critical factor for you in Houston. Knowing that the average humidity in most U.S. cities (that are not in the very southern coastal areas of the country) is approximately 70%, achieving humidity that is less than 50% is difficult without a professional dehumidifier. This is why we recommend a workspace between 50-65% humidity, however as you’ve mentioned, there are so many factors in a kitchen environment that may affect how chocolate behaves.

      July 23, 2020
      Reply
  2. Sónia Silva said:

    sometimes when I temper the chocolate I make everything ok and than at the end the chocolate is stiky having humidity in the chocolate, I don´t understand why?

    July 27, 2020
    Reply
    • pamw said:

      Hi Sonia,
      I’m not completely sure what you mean by sticky, but you might want to double check the humidity and temperature in your workroom. You want a temperature of about 18-20C and less than 60% humidity. If by sticky you mean that it is not fluid but thick, then that could be a sign of over tempering. This means you need to heat the chocolate slightly while stirring to raise the temperature of the mass a degree or two, but not enough to throw it out of temper. Tempering is a science where unfortunately many things can go wrong – we hope this helps!

      July 28, 2020
      Reply

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