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Post by max3732 on Jan 12, 2020 17:13:01 GMT -5
I read and watched the chocolate alchemy instructions on tempering using the bowl method. My fear is having water anywhere near by bean to bar chocolate. Would it be possible to temper by taking the chocolate out of the Melanger and then just letting it cool to 80 F while stirring, then using a hair dryer to heat to 88 F while stirring and not having to deal with water?
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Post by Ben on Jan 13, 2020 7:31:15 GMT -5
Yes, this should work, but you'll probably want to add a fan to help speed up the cooling process. This is basically how a Chocovision tempering machine works if you don't use seed. Since it's going to be slower to cool, you probably won't need to cool it all the way to 80F.
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