|
Post by rawlsf on Nov 27, 2012 22:45:52 GMT -5
I'm thinking about buying a tempering machine (rev1 or 2) but I'm not really sure how it works. All of the videos and instructions I've seen say you need seed chocolate. Do you have to have seed chocolate or is there a way you can temper without a seed with these machines?
|
|
|
Post by cheebs on Dec 4, 2012 12:20:35 GMT -5
No. These machines absolutely need the seed!
|
|
|
Post by Anders B on Jan 11, 2013 10:46:44 GMT -5
I was very close to buy one myself, but after having read the "AlChemist approach" ( chocolatealchemy.com/illustrated-tempering/) I have never failed a single time. Instead I bought a really strong mixer, which helps me to blend and heat the chocolate when needed, and a digital infrared thermometer.
|
|