chaz
Neophyte
Posts: 2
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Post by chaz on Apr 4, 2021 6:41:15 GMT -5
Hello there. I currently temper by hand using mycyro and seem to incorporate just way too much air. I know I can tap air bubbles out after moulding chocolates but I'm doing more dipped chocolate products at the moment which has highlighted the fact I need to fix this! I've read that using a push and pull movement should help but it doesn't seem to make a difference. Would really appreciate some tips or maybe a link to a video that shows someone mixing with good technique as this is proving to be a massive stumbling block for me.
Previously I was using the seeding method, which was giving me the same problem I'm writing here about.
Thank you!
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Post by Ben on Apr 16, 2021 12:31:02 GMT -5
Can you provide more info on your process? Is the air just getting incorporated as you stir in the seed (either chocolate or mycyro)? I've never heard reference to a push & pull movement--when is that supposed to happen?
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