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Post by Chip on Feb 6, 2018 19:13:52 GMT -5
I do batches of around 1 kg, also using silk. I have no problem getting everything in the moulds (100gr) on time (I use something similar to a thin plastic beer jug to pour. This is also where I add my silk and do the stirring). Might be just a question of getting more experience and thus working faster. But it might also be that your room temperature is lower than mine. Could also be that I start pouring earlier after I have added the silk and stirred. Or stir shorter. You could try playing around with those parameters. I find that the silk is very reliable, so I feel you have some wiggle room there. Another simple and low-cost solution could be to use a container that can hold some heat for a while, so a thick stainless steel bowl will be able to keep the heat in the chocolate longer than a thin plastic little bowl. You just have to heat the bowl a little to help keep the temperature of the chocolate high enough for long enough. Hope that helps! I add the silk after the batch reaches 95 degrees and stir until the batch reaches 91 degrees. That was in the instructions that came with the silk. Are those the temps you are seeing/using as well? I will try the ideas of the heating pad and the Kitchenaid bowl. But being new I am slllloooowwww. lol. I try not to make a big mess, which I usually make anyway, so that is some of my slowness. Also just being a total neophyte slows me down, as well as overthinking......and on and on. Thank you to everyone who replied!
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Post by Chip on Feb 6, 2018 12:02:51 GMT -5
I have just ordered all my supplies and should be making my own bean to bar chocolate for the first time this weekend. Excited!! I’m going to be using the Premier Tilting Chocolate Refiner - Melanger www.amazon.com/dp/B01EK6ILFU/ref=cm_sw_r_cp_api_EQDEAbB7VSAXKI was wondering what the noise level is when it’s running. I live in a small apartment complex with a family below us. If I’m going to be running it hours on end I don’t want the noise to bother anyone. If the machine is not quiet, I think I will run it in my parents basement (they have a big house that is within walking distance from mine and no one would ever hear anything including me if I want to go in another room for a break). I already own a tempering machine which is noisy but since I only ever run it for an hour or two I don’t mind. Thanks for your input. Happy to now be part of these forums! I have it in my basement and can hear it running on the next floor up. I your apartment neighbors would be able to hear it.
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Post by Chip on Feb 6, 2018 10:20:44 GMT -5
I make small batches of 3kg and solved this problem by purchasing a small chocolate melter to maintain a working temperature. This is what I have but there are several others. www.moldart.be/en/product/chocolate-machinery/dry-heat-chocolate-melter-6-kg/. It made molding a more enjoyable and stress free. No more need to rush or worry about loosing temper when trying to reheat the chocolate. Thanks for the idea! I'm not that large of an operation, I am making .75kg to 2 kg at the most in one batch. Strictly a hobbyist. I will search for a melter for the hobbyist, thank you! I also have this: Kitchenaid Heated Bowl but I've heard that the surface of the chocolate tends to not keep temp. I will search the forum for anyone using that bowl. Thanks again!
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Post by Chip on Feb 6, 2018 9:28:09 GMT -5
I have had a lot of success using the silk method of tempering. However, after tempering I am having a lot of trouble (I do small batches) of keeping up temperature to properly mold the chocolate. By the time I am filling the molds the chocolate is already getting to the point of hard to pour and is getting clumpy. Is there a good way of keeping the chocolate warm without losing temper? A heating pad? Bowl of warm water? Any ideas or examples of what you do would be greatly appreciated!
Chip
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Post by Chip on Jan 15, 2018 17:26:10 GMT -5
Hello, Just joined the board after a long, long time of lurking. I want to learn as much as possible and I thank all of you for these past 2 years of interesting reading, advice and ideas! Chip
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