Hand tempering milk chocolate is much harder than tempering dark. Working in an 80F kitchen is not helping either. I think I need to refrigerate the stone so that the seed crystals in the mushing step take faster. After a few hours work, I have milk chocolate that’s the consistency of taffy. Time to remelt and try again tomorrow.


One Response to Argh.

  1. 80F doesn’t help, true true šŸ™‚

    I would also trying to cool the stone, make sure that it doesn’t harden too fast though, because you can never force the right crystal to appear. Another option would be to have sheet pans (full size) in the freezer and to put them upside down on top of the chocolate (which is on the stone). This way you can control the temperature (kinda) of the chocolate.

    Good luck šŸ˜‰

    PS. What temps do you have at night? Maybe a midnight hour of work would help?

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