|
Post by lilypa on Jan 13, 2013 16:10:48 GMT -5
Anybody know why Chocovision calls for the seed chocolate to be added at 108 F versus simply waiting to add the seed chocolate at a slightly lower temperature (say 100 F or even 95F)?
If figure the seed chocolate needs to melt some to "seed", but at above 94 F aren't you simply melting away your cocoa butter crystals?
Anyone out there place your seed choc in your Chocovision at a lower temperature with success?
Dave
|
|
|
Post by lilypa on Feb 3, 2013 10:50:44 GMT -5
Another question, is it possible to NOT use seed chocolate in a Rev2 to temper? I've heard you can simply press the Temper 2 button (hard to temper chocolate) and let it run through its temperature curve without seed chocolate. If it does work, any idea as to how long you'd have to wait to start molding for say 1.5 lbs of chocolate?
|
|