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Post by treometry on Sept 27, 2019 13:52:32 GMT -5
Greetings chocolate lovers! I crafted a custom made, vegan white chocolate with turmeric and spices. I have successfully tempered this recipe with a Selmi, and Chocolate world automatic continuous tempering machine. I am now working on a smaller x3210 by Chocovision and having some technical difficulties. My normal temp for the bigger machine is 114 to 80, and back up to 88 to mold. I do these temps because its about 45% Cacao butter, 10% coconut, 20% spices and 25% sugar. With the smaller chocovision, I melt at 114, drop to 80 and back up to 88.5 to mold. I am getting a nice shine and temper, but some bars come out nice and shiny, while others in the SAME MOLD come out bloomed. I use a plastic syringe to deposit exactly 14grams into the molds. I only make about 4lb at a time because when I'm down to the last .5lb or so, the chocolate starts to look thicker and has a fat sheen on the top, even when stirring in the tempering machine. The only variables I can think of for the inconsistency is due to the syringe and maybe the machine falling out of temper after 30-40 min of molding. I am currently making a batch of SILK to use, and want to ask when I should add the silk to the Chocovison x3210. My idea is to heat to 114, drop down to 80, and back up to 88, adding the silk when it's heating up from 80 to 88.
Here are some photos: imgur.com/a/fYpF8z9
The pics with the back of the bars is from my first attempt, and they got better after I left the machine to sit at temper for 15 min before molding at 88. For some reason though, on the same mold there are bloom and non bloomed bars?! I'm confused! Help!
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Post by Ben on Oct 15, 2019 9:30:59 GMT -5
If you're just tempering by changing the temperatures, I've found that I always need to let the machine sit for a while (10-15 minutes) after it thinks it is done. I think it just needs some time to mix the crystals that have formed throughout the chocolate and to make sure that all of the chocolate is at the same temperature.
If you're using silk to temper, you don't need to cool the chocolate down to the lowest temp. Just set the machine to cool to your working temp of 88 and add the silk a degree or two above that.
On a side note, if the chocolate is getting thick towards the end, you can always just add a touch of heat to thin it out again. Either bump up the temp on the machine or hit it with a heat gun for a couple seconds. You don't have this issue as much on a continuous machine as it's constantly remelting the chocolate in the tank.
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