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Post by Brad on May 30, 2019 2:46:12 GMT -5
Fred,
Temper more chocolate than you are planning on using (about 2X). It will hold the heat longer, take about the same amount of time to temper, and not be so difficult to work with at the end of your task. On top of that, you can simply scrape the bowl out and temper the remaining chocolate many times over.
Brad
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Post by Ben on May 30, 2019 8:20:12 GMT -5
I'd add to not be so worried about overheating. It's a concern, but one that is easily managed by monitoring the temperature and stirring.
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fred
Novice
Posts: 144
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Post by fred on May 30, 2019 11:54:37 GMT -5
Thank you Brad and Ben! I was beginning to think that I understood why people like the idea of tempering machines... Now that you mention it my next project is to try to make a food safe silicone mold (already bought the silicon) from a 3D printed positive a friend created. One way I've tempered is to simply melt chocolate and add tempered chocolate. So I guess that should work. Thank you again, I'll keep working at my technique
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