Post by Randy on Aug 25, 2017 18:29:20 GMT -5
I have a question about making your own Cocoa Butter Silk or Seed. I hope this is the best place to ask this question, I'm assuming that this thread is under the "Small Scale Chocolate Business" thread or category. If one of the moderators feels it would be better posted elsewhere, by all means post it there.
I tried to do a search for the info and didn't find what I was looking for. I watched John's (The Alchemist) videos, one on making Silk using the Sansaire Sous Vide, and the other Cocoa Butter Seed Tempering. In the first one the instructions state to set the Sansaire to between 92.4°F or 92.6°F, he sets it at 92.4; and in the other video John mentions to put the Cocoa Butter in an incubator at 93°F for 24 hrs. My question is just how precise and stable does this temperature need to be? I don't have any experience yet on making Cocoa Butter Silk or Seed.
I have a Forsous Sous Vide immersion cooker much like the Sansaire, but the specs on it are a little different. With the Sansaire it appears from the video that you can set it in increments of 0.2°F, i.e. 92.4, 92.6°F and so on. Sansaire's Specs indicate that it has a temperature stability of +/- 0.1°F degree at 140°F. My Forsous's specs state that it has a Temperature Stability: °C ±1% and can be set in increments of 0.5°C, i.e. 33.5, 34.0, 34.5°C, and in increments of 0.9°F on the Fahrenheit scale, i.e. 92.3, 93.2, 94.1°F. It appears to maintain a very stable temperature as indicated on it's display in increments of 0.1°F, holding rock solid at 92.3°F, once it was stabilized.
I would like to be able to use my Forsous Sous Vide immersion cooker if it can hold the Cocoa Butter at an accurate and stable enough temperature. I would certainly appreciate any advice from anyone who has experience making Cocoa Butter Silk. Otherwise, once I get my initial order of ingredients from John I'll set it at 93.2°F and give it a go!
Thanks in advance for any advice you have to offer.
Randy
I tried to do a search for the info and didn't find what I was looking for. I watched John's (The Alchemist) videos, one on making Silk using the Sansaire Sous Vide, and the other Cocoa Butter Seed Tempering. In the first one the instructions state to set the Sansaire to between 92.4°F or 92.6°F, he sets it at 92.4; and in the other video John mentions to put the Cocoa Butter in an incubator at 93°F for 24 hrs. My question is just how precise and stable does this temperature need to be? I don't have any experience yet on making Cocoa Butter Silk or Seed.
I have a Forsous Sous Vide immersion cooker much like the Sansaire, but the specs on it are a little different. With the Sansaire it appears from the video that you can set it in increments of 0.2°F, i.e. 92.4, 92.6°F and so on. Sansaire's Specs indicate that it has a temperature stability of +/- 0.1°F degree at 140°F. My Forsous's specs state that it has a Temperature Stability: °C ±1% and can be set in increments of 0.5°C, i.e. 33.5, 34.0, 34.5°C, and in increments of 0.9°F on the Fahrenheit scale, i.e. 92.3, 93.2, 94.1°F. It appears to maintain a very stable temperature as indicated on it's display in increments of 0.1°F, holding rock solid at 92.3°F, once it was stabilized.
I would like to be able to use my Forsous Sous Vide immersion cooker if it can hold the Cocoa Butter at an accurate and stable enough temperature. I would certainly appreciate any advice from anyone who has experience making Cocoa Butter Silk. Otherwise, once I get my initial order of ingredients from John I'll set it at 93.2°F and give it a go!
Thanks in advance for any advice you have to offer.
Randy