katw
Neophyte
Posts: 3
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Post by katw on Apr 12, 2015 13:35:13 GMT -5
I see this is a pretty old thread. However, thought I'd give my question a try anyway. I only do chocolate in small batches so I find that I need to constantly stir and regulate the temperature while working with it. Any suggestions for doing this economically? One thought I have is to heat up the bowl on my Kitchenaid mixer and continually stir the chocolate on the lowest speed while working with it.
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Post by Ben on Apr 13, 2015 0:15:30 GMT -5
Small batches are a lot harder to temper and to keep in temper. Getting one of the little chocovisions is probably your best bet.
The kitchenaid might work if you can keep the temperature regulated, but it's going to introduce a lot of bubbles into your chocolate. Also, if you don't have one, you'll want to get a paddle with a rubber scraper to scrape the walls of the bowl. Otherwise, the chocolate on the walls won't have the same temper as the chocolate that's actually being mixed, which could give you streaks in your final molded pieces.
How are you tempering currently?
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katw
Neophyte
Posts: 3
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Post by katw on Apr 13, 2015 9:36:12 GMT -5
So far, I have tried the tabling method and the seeding method. The tabling method was tricky because I had a hard time maintaining the necessary temperature of the chocolate sitting in the bowl while tabling. I think the seeding method worked okay but I ended up using commercial chocolate as my seed chocolate and I didn't like taking away the integrity of my chocolate. I would like to try the "Alchemist Seeding" method suggestion next time. I'm stuck on keeping the chocolate in temper while working with it. I guess I'd better start saving up for a chocovision!
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