melted chocolate resurrection??
I have a problem, on my porch. The chocolate shipment via Fedex melted on my porch. When i got home the 10Kg worth of very special chocolate melted in its bag. I usually temper chocolate via the seeding method. Is there a way to bring sad display back to life? or are we eating brownies for the rest of our lives??
the large amount of chocolate is for a confectionery project for my friend's wedding. I ordered them to make ganache and it's couverture.
do i need to melt all the melted chocolate and temper with more fresh chocolate (which i need to order again)? would it work?
Hey-- what's this about brownies now?
We just had record-breaking high temps in LA, and all my Halloween chocolate, plus my super-select personal stash, is now ruined. I may try to re-temper using this 'seeding' technique, but what might be easier? Would it still be good in brownies, as frosting, melted then frozen into ice cream, or made into a soufflee?
Thank you guys for the sound advice.
I'm going to temper a small portion of it tonight with the greyish coco mass + the pellets that have gotten a bit pilable but not melted in the same bag. I'm hoping that the pellets held its structure. i live nowhere near a nice food store that carries valhrona callets, so if needed i'd have to somehow try to seed this with TJ's dark chocolate. after all, someone in my office is hungry for peanut butter cups..
I ordered this from the EC and had it shipped regular because, I anticipate the weather to be fairly cool. low'n-behold, it is suddenly sunny and warm, bad news for chocolate making. I don't think i blame the shipper, and i've notified him of this issue - he presumes that i can just throw it in my "machine"... which i wish i have, but do not have space for.. guah. anyway.
We cooks are creative (and usually optimistic) people, i think it will all work out.
Well, be encouraged that tempering a lot of chocolate is supposed to be easier than a small quantity. The large mass makes the temperature more stable and the movement from one temp to another more gradual so you have a larger window for getting your seed chocolate in and out. Just have silpats/molds/whatever at hand for creating the units that will be useable for your next chocolating session.
TJs chocolate will be a fine seed.
i was totally in shock of the horrid mess last night, i panicked and started eating the melted bits from the bag then couldn't sleep by bed time. i really didn't want to go out and get new chocolate. There are some that is not melted but a bit pliable in that bag. Are those good for seeding or have they went too far? will have to eat some when i get home and do the snap test...
Oh... i wish every year for a tempering machine...
Thanks for the pep talk guys. =)
It wouldn't need to all be re-tempered at once of course. But I'm now wondering if the OP has gotten in touch with the supplier and the shipper. It's possible the untempered chocolate could be returned. After all, I know shipping chocolate becomes a significant issue during some months and especially to some places (like SoCal where I live) but if something doesn't arrive in useful condition it's not a very different situation from receiving a fragile object that was broken or a durable item that was the wrong item. If the supplier was aware that there was potential for destabilizing the chocolate adequate care to prevent that should have been employed like, for example, good insulation, an insistence on overnight shipping and/or a requirement for delivering to a signatory who would take responsibility for it.
Meat and ice cream are shipped because adequate preparations are made. There's no reason similar precautions shouldn't be taken with chocolate when necessary.
I would repeat that you can re-temper it and carry on with as though it hadn't had that unfortunately incident.
I temper mine with a seed too but that's not so much of a problem. Just go buy a decent sized piece of something good as your seed. You'll still have the top quality you wanted. You're not going to be using all that much of the seed and it's just there to give the crystals that are reforming the blueprint they need for the right structure. I think Whole Paycheck carries Valhrona or Callebaut. Trader Joe's Pound Plus bar is Callebaut.
I have often thought that chocolate is the business to be in. I have no doubt that metric tons of Valentine's hearts, Easter bunnies and Santas every year are melted down, re-tempered and become whatever is appropriate for the next event.
PS I have heard that tempering large amounts of chocolate is easier and more reliable than small quantities so be of stout heart and encouraged.
Tempering it would 'fix' it. For the ganache, you should be fine. Just chop it and pour your hot cream over it. For couverture, you'll need to temper it.
You can temper without seeding, but the only way I have seen it done is to heat the chocolate as usual and then pour it on a marble slab. Scrape and stir to temper. I've never done it myself, just have seen pastry chefs do it that way.