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Post by donnyg on Feb 28, 2013 18:30:31 GMT -5
Hi all,
I am new to this forum and new to chocolate making itself. After doing a lot of research and reading many forums, I decided to purchase a 6kg melter as opposed to a tempering machine.
I used my chocoa chocolate melter for the first time last week to practice my tempering. I used 2kg of 54% semi-sweet dark chocolate couverture. The melter temp was set to 45 C (113 F), and I left it alone foR about 2 hours. Once it was completely melted, I inserted my chocolate thermometer to get a read. It was only at about 90 F, so I turned up the melter. I basically had the melter at full blast at about 65 C and it took 30mins to reach 113 F on the thermometer. I then removed the tray from the melter, added a handful of seed, and stirred. The temperature dropped very slowly. 2 more handfuls of seed, and 25 mins later, the thermometer still read 90 F. At one point I noticed the 3rd handful of seed was not melting at all. I stuck a finger in the chocolate and it was barely lukewarm, yet the thermometer still read 90 F. The thermometer is a basic glass chocolate thermometer. Arent these supposed to be accurate? Shoud I invest in an infrared digital thermometer, or is there something I am doing wrong? I appreciate your comments.
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