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Tempering problem

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Maria6
@maria6
01/26/12 10:22:12
35 posts

Hello !

I have just started making chocolate from the bean. I make 70% chocolate, two different origins. They taste good, I think I have found the best temperatures for the tempering process, but I have some problems... I use Selmi tempering machine. My molds are warm, but not too much.After tempering, the structure and the color of the chocolate are ok, but there are always 2-3 very bright, glossy, spots, not white, and not always on the same molds.

Do you know why ? I don't know if there is a problem with the molds or with the temperature ?

Thank you in advance !


updated by @maria6: 04/11/25 09:27:36

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