john
Neophyte
Posts: 2
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Post by john on Oct 17, 2014 5:32:37 GMT -5
Hi everyone. I am very new to chocolate making but enjoying the experience enormously. I have a query; because I am using such small amounts of chocolate, typically 300 - 400 grams, I find that it cools very quickly and I have to keep putting it back in the microwave. My question is what is the highest temperature I can use for working? I am using 30 degrees and what can it fall to before I lose temper? Any advice will be greatly appreciated.
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Post by Ben on Oct 17, 2014 13:38:38 GMT -5
Hi John. You'll want to keep the chocolate below 93F/33.8C and probably don't want to go below 88F/31C as it will get too thick.
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Post by Brad on Oct 18, 2014 2:16:31 GMT -5
Why not use larger amounts of chocolate? You can use it over and over and over again without issue, and you will be able to control the temperature better.
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john
Neophyte
Posts: 2
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Post by john on Nov 22, 2014 13:12:58 GMT -5
thanks chaps
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