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Post by jonathon on Nov 14, 2020 20:15:59 GMT -5
Hi crabloaf. May I suggest using the ACMC Table Top Tempering Machine. This holds about 6lb of chocolate and is a basic yet accurate machine. I have been using this machine (and other larger machines) for years, with good reliable results. If you, or anyone else on here would like more information about using this machine please let me know.
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Post by jonathon on Nov 21, 2020 8:34:08 GMT -5
Just processed a full batch of White Chocolate using the ACMC Machine taken only 45 mins. The process I used is simple and quick. Take 5lb of chocolate microwave gently until melted set ACMC to 45 deg c, add chocolate, when it has reached 45 deg add 1lb of chocolate (I use buttons for ease) set ACMC to 30 deg and turn off machine, add buttons and stir through by hand until all the lumps have gone, this will take the chocolate through the Crystallization curve. Turn ACMC back on you will find the temp has dropped to about 33 deg, from here it will only take about 10 mins before it is ready to process. I normally process with the bowl turning but if you are a little slow and the chocolate starts to thicken (too many crystals being formed) turn off bowl and machine and keep the chocolate at the correct temp by using the bowl heat lamp and a little stirring by hand. The moulds I have just processed are Xmas shape flat moulds form Chocolate World number 2084. Beware there are many moulds of this type available form CHINA!, made from cheap plasic and do not last long. Chocolate World has a great range of strong reusable mould which last forever. Hop this helps. Jonathon
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Post by lizann1029 on Mar 27, 2021 15:49:52 GMT -5
Hi crabloaf. This is my first post so I hope this will help. I am a novice, working in a very small kitchen. I have the Chocovision Rev2 tempering machine. I've had many problems with it. I had to replace the machine once for defects, which was a big hassle. I finally had to contact the company itself and speak to the head of the sales department to get it replaced. The next one I got worked fine for a short period of time, then I noticed cracks forming on the top of the baffle. Rather than purchase a new one, I have just used a "universal glue" to fill in the cracks. It is quick drying, and I wipe it off before it builds up on the surface of the baffle. It fills the cracks and has held it together for the last 6 months. Of course, the parts of the baffle that have been repaired do not come in contact with the chocolate! Other than that, in my experience, it is way too small for any real chocolate work. It tempers ok but the bowl is so small that my ladle barely fits to get one scoop out. It's a mess and it's not enough to fill the mold. By the time I get a second scoop from the ladle the chocolate may be out of temper. For me it was a waste of $400. Hope this helps!
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Post by hedwik on Jun 27, 2021 15:41:07 GMT -5
Hi, very interesting discussion. I try to temper everything in a water bath on an induction oven for two years. When removed from refrigeration, the chocolate is great, but in a few minutes it's ... mud. Does anyone have experience with the "Minitemper" tempering machine from Pavoni? pavonitalia.com/professional/en/mini-temper.html Thank you for you info.
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fred
Novice
Posts: 144
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Post by fred on Jun 30, 2021 1:01:49 GMT -5
hedwik - have you heard of the cocoa butter silk tempering method? I'm not sure if you mean you using the two bowl tempering method or not. There are great descriptions of both methods and some detailed chemical explanations of what's going on on Jon's site (chocolatealchemy.com). That machine looks pretty nice and hopefully someone on this site has had experience with it or with the company and can give you some helpful feedback. I've really liked my ACMC machine quite a bit - I actually use the cocoa butter silk method for tempering and use the machine to keep it at a constant temperature and moving.
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