Will
Neophyte
Posts: 7
|
Post by Will on Apr 24, 2019 9:56:44 GMT -5
We're gearing up to start selling our chocolate at the local farmers market and are needing to produce a lot of chocolate quickly. I'm trying to find ways to speed up our process without sacrificing quality. I have a Chocovision X3210 and have always added chopped up blocked chocolate. Does anyone have experience simply pouring directly from the refiner into the tempering machine and using setting 2 that drops then raises the temperature but having no seed chocolate?
|
|
|
Post by Ben on Apr 24, 2019 11:52:30 GMT -5
Hi Will. Yes, you can temper directly out of the refiner and temper without seed. It works ok, but there are a couple issues. First, straight out of the refiner, your chocolate will have a lot more air in it. You'll need to get that air out somehow. I find letting it run in the tempering machine for a while to be the best way, obviously followed by vibrating. With the amount of air, just vibrating will probably not be 100% successful and will probably leave some marks on your bars.
Also, setting 2 doesn't quite get cool enough, so you'll need to set the temp lower. Since the Chocovision uses room-temp air to cool, cooling can take quite a while. I would highly recommend just saving some chocolate from the previous batch to use as seed.
Alternatively, if you really don't want to use seed, you could combine multiple methods of tempering. For example, you could table part of the chocolate or use the ice bath method to cool and create seed crystals that could then be added back to your Chocovision. This would be faster and more efficient than just letting the Chocovision do it, but a little more work.
For more info, there are threads here in the forums discussing various ways to temper, including using the Chocovision without seed.
Hope this helps!
|
|