Tempering Chocolate Using Hilliard's Machine

Discussion in 'Food & Cooking' started by claraj, May 7, 2004.

  1. claraj


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    Hello !

    I am new to the board and I hope that you will be able to help me out with a problem that I have.I am using Guitard dark vanilla chocolate. I'm trying to make chocolate candy and I can't get it in temper. After it dries, the chocolate is cloudy,an ash-like look. The bottom is fine but the rest of it is cloudy. Can someone tell me what I'm doing wrong? By the way. I live in the Bahamas. Would that affect my outcome?

  2. headless chicken

    headless chicken

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    Line Cook
    Cloudy with an ash-look?!?!

    The only thing I can think of is that it may be a coco butter issue.
    Sounds like you didn't properly temper the chocolate. Somewhere along the line, it got too hot. Try tempering at the crack of dawn, if you mornings is anything like mine, it'll be the time of day where temperatures is at it's lowest during the day.