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Post by Ben on Mar 20, 2014 11:59:33 GMT -5
This is very cool.
I'd guess that either mode would work fine as it's really small and the convection should make it consistently heated throughout.
Let us know how it goes!
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Post by Ben on Mar 18, 2014 7:54:36 GMT -5
Hello. The ACMC can temper 6 lbs of chocolate per batch. I've never used one, but it works more or less like a Chocovision which I have used. I'd estimate that it would take 45 minutes or so to get 6 lbs of chocolate in temper, and then 20-30 minutes to mold. So, you could do 6 batches or so in an 8 hour day if you were doing 1 batch right after another.
You could increase that by using the drip method. Using this method, you'd get a batch of chocolate in temper. Then, as you use up some of the tempered chocolate, you add in melted, untempered chocolate to replace it. The melted chocolate should be about 95 degrees F so that it doesn't bring the tempered chocolate out of temper. You'll have to play with it to see how much you can mold and replace while maintaining temper. I think I've read that you can do as much as half, but I've probably only done about 25% myself. After adding the melted chocolate in, you'll need to give it a few minutes to mix in or you'll get streaks.
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Post by Ben on Mar 17, 2014 7:25:45 GMT -5
Yes, it will take longer to get down to 83 than it will to 85.2, but more crystals are going to form at the lower temperature. Some crystals will form at 85.2, but more will form at 83. By taking it lower, you're giving the crystals more of a jump start. If you only take it to 85.2, you probably will need to wait longer at the end for it to get fully in temper.
Temper mode 2 is designed for tempering with less-than-perfect seed--not for no seed at all. Most or all of the no-seed tempering methods that I know of--including my savage bros machine, turbo tempering in the freezer, etc.--have the low temp go down to the lower 80s.
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Post by Ben on Mar 14, 2014 21:24:32 GMT -5
For me, it does begin warming up once it hits the low temp that I've set. The seed out alarm still goes off at the normal temperature (90, I think).
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Post by Ben on Mar 14, 2014 14:05:30 GMT -5
Yep, that's right. I usually set it to 83.
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Post by Ben on Mar 13, 2014 7:24:52 GMT -5
Dave: I've never tried it without setting the low temperature lower than the standard temper mode 2 default. I'd imagine it would work fine, but may take longer to get in temper.
Gretencord: so you set the low temp down and then it takes the chocolate lower than that? Have you just let it go without hitting reset? Does it ever start to rewarm it?
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Post by Ben on Mar 10, 2014 13:08:38 GMT -5
Sugar doesn't dissolve in cocoa butter, so to make it smooth, you'll need to refine it. You may be able to get a little better texture using a food processor, but you may burn out the motor... You really need to a melanger for this. See this post for more info on why: chocolatetalk.proboards.com/thread/1373/28-all-equipment
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Post by Ben on Mar 10, 2014 7:37:08 GMT -5
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Post by Ben on Mar 10, 2014 7:33:00 GMT -5
Good catch. I hadn't noticed that rotisserie and convection were separate modes.
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Post by Ben on Mar 8, 2014 23:23:37 GMT -5
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Post by Ben on Feb 28, 2014 14:51:14 GMT -5
I thought there was more honey-usage info on the forums, but you're right--there doesn't appear to be any posts from people actually using it. Sorry Chad!
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Post by Ben on Feb 25, 2014 15:01:30 GMT -5
Hi Chad. There's a lot of discussions on this forum about using honey and other alternative sweeteners in chocolate. Some of them say that they've used them successfully. I'd suggest doing a search for honey and reading the existing threads. There's a good chance that your questions have already been answered.
-Ben
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Post by Ben on Feb 15, 2014 10:37:08 GMT -5
My guess would be both. You'll probably want to stir them around every so often, too make sure they're roasting consistently.
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Post by Ben on Feb 15, 2014 0:17:33 GMT -5
I'd imagine you'd want to spread them out so they're in a single layer. Let us know how it works and how many you're able to roast!
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Post by Ben on Feb 13, 2014 9:00:22 GMT -5
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