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Tempering Chocolate

circle3 Aug 7, 2012 07:53 PM

I have some good quality chocolate that has gone out of temper because of the warm summer weather. It has badly bloomed and now has a grainy texture. Is it possible to re-temper it? I usually use the seed method, so I will buy some tempered chocolate if it's possible to do that.

  1. Hank Hanover Aug 7, 2012 11:49 PM

    I have a tempering machine and even then trying to temper chocolate like that was kinda iffy. It tempered but the consistency was off. I use chocolate with a high cocoa butter content so it will dry thin. The stuff I did once stayed real thick but it did temper. Now when I have that situation. I use the old stuff for ganache and buy fresh for the dip. Your mileage my vary.

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