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Post by donna on Jul 26, 2019 14:31:10 GMT -5
Just about to start a small business from home. What is the best way to go about keeping milk Choccy tempered but also having tempered white or dark Choccy to without having 3 tempering machines. I’ll mainly be using milk but also small amounts of white/dark too. I don’t want to keep emptying and cleaning the machine out to temper white/dark Choccy them have to do the same again for the milk. Also I believe there is a minimum amount of chocolate needed in the machine. I’m looking at getting a chocovision (I’m in the UK) should I get a melter? But I believe I need to stir the chocolate all the time. Thanks for any help. X
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Post by bmikiten on Jul 28, 2019 7:33:28 GMT -5
Donna - Have you considered getting a tempering machine and several bowls? That's what I did in the beginning and it worked out well. As you expand, you can purchase other machines.
Brian
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Post by Ben on Jul 29, 2019 7:24:26 GMT -5
If you want to hold all three chocolates in temper at the same time, you'll need to either have 3 tempering machines, 3 melters, or a combination of melters and tempering machines. You don't have to be constantly stirring the chocolate in a melter all the time, but you would need to do so occasionally--especially before using.
If you don't need all three chocolates in temper at the same time, I agree with Brian that multiple bowls (and baffles, etc.) for a chocovision is probably your best option. You could keep the two you're not working with right at the moment melted in a warming cabinet, warm oven, bread proofer, etc., and then temper them as needed. If your warming cabinet was precise enough, you may be able to keep the others more or less in temper in the bowls.
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Post by Markus on Mar 28, 2020 9:34:37 GMT -5
Donna be careful on your stress level, because having those set ups in your kitchen is a stress! Start with dark and go from there! having 3 chocolate varieties is insane for home base, unless you built some basement structure at your home will be preferential. Are you producing chocolate ganache bonbons or just bars?
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