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Post by mark on Nov 17, 2016 2:34:38 GMT -5
I've been making chocolate using the Spectra 11 for several months now. It's been winter / spring down here in Australia for most of that time. This week, summer arrived with a bang and ambient temperatures in the room where the melangeur is running would have hit 35 C for quite a while. No change to recipe, just a dark chocolate with only nibs and sugar.
I noticed when changing over batches that the drum was hotter than usual. So hot actually that I could not hold it in my hands for more than a few seconds. I did not check the temperature at the time, but now that I've tasted the chocolate, it tastes a bit odd.
So, I guess my question is: how hot is too hot for refining? Maybe the high ambient temperature has caused the chocolate to become too hot? Has anyone else had issues when ambient temperatures are this high?
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gap
Apprentice
Posts: 390
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Post by gap on Nov 17, 2016 15:32:15 GMT -5
From memory, the epoxies on the machines shouldn't go above 65C. With dark chocolate, 65C should be OK for refining.
If you wanted to cool it down, you could try adding some additional ccb or lecithin. That could make the chocolate more fluid and stop the motor working too hard (generating additional heat). Or a fan to blow away the heat.
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Post by lyndon on Nov 17, 2016 15:55:04 GMT -5
Are there safe epoxy glues you can use that go above that temp?
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gap
Apprentice
Posts: 390
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Post by gap on Nov 20, 2016 4:14:08 GMT -5
Not that I know of but I haven't looked into it
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Post by mark on Nov 20, 2016 4:32:49 GMT -5
Thanks gap, the epoxies held so I assume I did not go above 65 C, will measure next time. I was more interested in general how high you can go before ruining the chocolate.
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