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Post by buckley81 on May 12, 2019 0:54:24 GMT -5
I have recently upgraded from a melter to a delta for tempering and couldn't be happier but... I recently wanted to fill some truffle moulds rather than bars for some filled chocolate and realised that I couldn't easily up turn the moulds over the machine without making a horrendous mess, especially over the baffle. I would like to use the machine in the extended tempering mode so I can simply fill the moulds and seal with the same batch - am I just going to have to transfer it to a melter to give the extra space or do I just have to get better at mould filling? I can't find any videos on this anywhere...
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Post by Chip on May 12, 2019 7:47:03 GMT -5
You could try the syringe method of filling if the pouring is a smaller amount. Or you could release the chocolate into a separate pan (large cookie sheet, etc.) and then pour it back into the Delta.
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Post by Ben on May 13, 2019 7:35:11 GMT -5
When I use my X3210 (same size as the Delta) for bonbons, I just accept that the baffle is going to get a bunch of chocolate on it. I just scrape it off every so often with a rubber spatula. I can't think of any way around it.
Also, unless your process is much faster than mine (definitely possible) I think you may be hard pressed to keep the chocolate in temper long enough to make the shells, let them set, fill with your filling, let it set (if necessary), and then seal the backs. I've always just re-tempered.
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