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Post by malcolmphil on Nov 4, 2011 9:45:22 GMT -5
I need to know if this process works? does it really attain the same kind of gloss and the same kind of snap to it like other tempered chocolates? Also do you guys think that hand tempered Chocolates tastes better or is it or will it be the same as if i used a machine?
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Post by Ben on Nov 4, 2011 12:53:06 GMT -5
I tempered using the santha for a while before buying a tempering machine. It worked great, although it added a fair amount of air bubble to the chocolate that had to be vibrated out.
I had removed one of the wheels to give better access to the chocolate and mounted a thermometer to a stand that held it in the chocolate. Then, I used a fan/heater to help regulate the temperature. I used the seed method (still do), as I found it to work the most consistently for me.
The method you use to temper your chocolate shouldn't affect the flavor.
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Post by malcolmphil on Nov 5, 2011 9:15:11 GMT -5
great to hear thanks ben will be trying this out, btw can i ask what tempering machine you bought and how much? would it be easier? also how much does 8kgs of cocoa produce in terms of grams of chocolates
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Post by Ben on Nov 7, 2011 15:19:26 GMT -5
No problem. I bought a chocovision x3210 using the deal on thechocolatelife.com.
How much chocolate you get from any given weight of beans really depends on your formulation. A 70% chocolate made with just cacao and sugar should give you roughly the same amount of chocolate (of slightly more) as the unroasted weight of the beans. So 8kg of beans should give you roughly 8kg of chocolate.
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Post by thieu on Jun 30, 2017 3:44:34 GMT -5
I tempered using the santha for a while before buying a tempering machine. It worked great, although it added a fair amount of air bubble to the chocolate that had to be vibrated out. I had removed one of the wheels to give better access to the chocolate and mounted a thermometer to a stand that held it in the chocolate. Then, I used a fan/heater to help regulate the temperature. I used the seed method (still do), as I found it to work the most consistently for me. The method you use to temper your chocolate shouldn't affect the flavor. Hi Ben, I have a Premier Chocolate Refiner. Can I use to temper chocolate the same with Santha? This the first time i make chocolate. Thank Ben.
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Post by Ben on Jun 30, 2017 7:42:19 GMT -5
Yep, you definitely can temper with a premier (or any grinder), but it's not ideal. Like I mentioned in that earlier post, it adds a lot of air into the chocolate. Additionally, maintaining temperature involves constantly monitoring and fiddling with the fan or heater, or turning the grinder off and on. Lastly, it's really hard to get all of the chocolate out of a running grinder. So, while you *can* temper in a grinder, there are better ways to temper small batches of chocolate. In my opinion, a few better options are: - the double-boiler to freezer or bowl of ice water method (look for Brad's video on this)
- the seed method (assumes you have existing, tempered chocolate)
- using silk (assumes you have silk or the ability to make it and don't mind adding cocoa butter to your chocolate )
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Post by thieu on Jul 3, 2017 3:21:08 GMT -5
Yep, you definitely can temper with a premier (or any grinder), but it's not ideal. Like I mentioned in that earlier post, it adds a lot of air into the chocolate. Additionally, maintaining temperature involves constantly monitoring and fiddling with the fan or heater, or turning the grinder off and on. Lastly, it's really hard to get all of the chocolate out of a running grinder. So, while you *can* temper in a grinder, there are better ways to temper small batches of chocolate. In my opinion, a few better options are: - the double-boiler to freezer or bowl of ice water method (look for Brad's video on this)
- the seed method (assumes you have existing, tempered chocolate)
- using silk (assumes you have silk or the ability to make it and don't mind adding cocoa butter to your chocolate )
Thanks Ben.
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