ivld
Neophyte
Posts: 9
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Post by ivld on Aug 22, 2021 3:16:17 GMT -5
We have recipes for four chocolates made with erythritol as sweetener, we tested them with a Premier Chocolate Refiner, we tempered them by hand/warming, cooling and waring again/ and we managed to get pretty good results. Now we have Selmi micron ball mill and continuous tempering machine, however the continuous tempering has only two temperatures and we cannot get them right. For example we tempered white chocolate by hand 35c/26,6c/28,7c, The room temperature we work is 18 c, now with the tempering machine, we warmed it until 45c, then tried all 28,5, trying different temperatures going down to 26,2c and did not get a good tempered chocolate,/it gets out of the moulds difficult and it is soft. It started thickening in the bowl of the machine also, which shouldn't be a case with this kind of machine. Th I know the temperatures could be quite different with the continuous tempering machine and if anyone have the same experience, I would appreciate any advice.
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Aug 31, 2021 7:38:59 GMT -5
As a diabetic making chocolate mostly for myself I'd be interested in your recipes...😁
My mixes have been using Allulose, but more recently using a 50/50 mix of Allulose and Erythritol. I don't have a tempering machine, but I use silk to temper. I have noticed that on some batches - especially if the mass is thicker - it seems harder to temper. Since my workspace (my kitchen!) is a little warm (about 77°F), I try to give the molded chocolate a head start in the fridge for about 10 minutes. That seems to be enough to get it going without the fear of condensation causing problems. The chilling seems to help a lot. The pieces pop right out once they've set up after a couple of hours.
Jim B
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