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Post by jhoff on Dec 22, 2012 18:55:08 GMT -5
Curious if the temps for tempering are different for dark (100% in my case) vs milk? Prior to buying beans, grinder, etc., I'm trying tempering w/ baking chocolate and am curious if the temps in the "notebook" change if it's 100% chocolate?
Thanks! Jerry
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Post by jhoff on Dec 23, 2012 2:22:03 GMT -5
Well my first attempt at tempering failed I think I need a better thermometer...
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Post by cheebs on Dec 23, 2012 8:50:58 GMT -5
Yes, milk needs lower temps all across the board... High ~120, Low ~78-79, Working ~88-90
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Post by jhoff on Dec 23, 2012 13:32:05 GMT -5
What does dark need then? I'll likely never do milk
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Post by cheebs on Dec 23, 2012 19:59:06 GMT -5
High ~125 Low ~81-82 Working ~91-93
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Post by jhoff on Dec 24, 2012 2:48:54 GMT -5
Thank you! Going to try again tomorrow then. Tried once w/o a good thermometer and it didn't work - got an accurate one now
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Post by jhoff on Dec 25, 2012 1:27:13 GMT -5
Success! Well it's not perfect - there are some streaks that are clearly not tempered but most of the bars are tempered - shiny and snap and take a LOT longer to melt in my mouth I used the technique where you create your seed crystals on your countertop (mine isn't marble or granite but a recycled stone bits composite) then add them back into the main mass. I found it difficult to manage to get the main batch down to 95 or so by the time the see crystals were ready... I did the initial heating / melting in our oven (we have an electric convection oven that's lowest setting is 135). Ok, now I think I'm ready to try buying all the equipment and beans...
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gap
Apprentice
Posts: 390
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Post by gap on Dec 26, 2012 16:10:20 GMT -5
FWIW, you can temper your chocolate on most benchtops - I use my laminate benchtop at home without any issues. The marble/granite just helps the process along a little quicker
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Post by jhoff on Dec 27, 2012 2:27:24 GMT -5
I guess it just cools it down quicker - bigger heat sink.
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Post by cheebs on Dec 27, 2012 12:00:41 GMT -5
For hand-tempering my personal favorite is Kerry Green's "Turbo Tempering" method. Very quick and easy. Look it up!
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Post by jhoff on Dec 27, 2012 13:40:17 GMT -5
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Post by Brad on Jan 4, 2013 12:12:56 GMT -5
You don't need a Santha. Ever.
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Post by jhoff on Jan 4, 2013 14:26:35 GMT -5
Brad - do you mean just to temper? I'm planning to make chocolate from beans...
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Post by Brad on Jan 4, 2013 20:31:18 GMT -5
Oops. I meant, you don't need a champion juicer. Ever. You WILL need a grinder such as a Santha for home chocolate making. Although there is now better equipment on the market than the Santha. It burns out belts and motors.
Sorry about that.
Cheers. Brad
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Post by jhoff on Jan 7, 2013 14:40:59 GMT -5
Thanks Brad. What do you recommend instead of the Santha? I bought a Premier Wonder Grinder (http://www.amazon.com/Premier-17817-Wonder-Grinder/dp/B001OHV5QQ) although not from Amazon. Hasn't arrived yet...
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