Post by foodofthegods on Jan 27, 2007 10:39:58 GMT -5
I got my Rev 2 last week and have tried it with and without the seed chocolate.
The first batch of chocolate was milk choc. I put half in the tempering machine (melted already right from the Santha) and ran it . I did not put in seed chocolate. The second half of the same batch I ran it through the Rev 2 but this time with seed chocolate. I only had some of my own hand tempered milk chocolate to use for seed. It was not perfectly tempered but pretty good.
The second batch was dark about 70% and no milk . Again half went through without seed then the second half with seed. I had a small stash of Wilber Dark I sacrificed for the seed experiment. ( I live in Belize and commercial chocolate of good quality is not available. I brought the Wilber buds back in my suitcase last trip to the US.) The Wilber chocolate was in good condition.
Results-
The milk chocolate from both samples were well tempered. It was hard to see much difference between the seed and no seed. Possibly, the no seed may have melted slightly more in your fingers when picking up.
The dark no seed chocolate was better tempered than most if not all my hand tempering attempts. It was nearly perfect except for a small spot of whitish bloom on the top of one of the bars.
The dark with seed was perfect. As good as any commercial tempering I have seen. Snap, gloss, mouth texture, everything perfect.
My conclusion is even without the seed the Rev 2 can do a pretty good job. With the seed even better.
The ease of use is incredible. It is like day and night. I used to struggle for a couple hours to temper and mold a couple pounds of chocolate. Two batches with the machine took less than two hours including clean up. Also, it is relaxing to not have to be wielding thermometers and rushing to work the chocolate while it is still warm enough. If the phone rings , go talk. The chocolate will be waiting in perfect condition when you get back.
The first batch of chocolate was milk choc. I put half in the tempering machine (melted already right from the Santha) and ran it . I did not put in seed chocolate. The second half of the same batch I ran it through the Rev 2 but this time with seed chocolate. I only had some of my own hand tempered milk chocolate to use for seed. It was not perfectly tempered but pretty good.
The second batch was dark about 70% and no milk . Again half went through without seed then the second half with seed. I had a small stash of Wilber Dark I sacrificed for the seed experiment. ( I live in Belize and commercial chocolate of good quality is not available. I brought the Wilber buds back in my suitcase last trip to the US.) The Wilber chocolate was in good condition.
Results-
The milk chocolate from both samples were well tempered. It was hard to see much difference between the seed and no seed. Possibly, the no seed may have melted slightly more in your fingers when picking up.
The dark no seed chocolate was better tempered than most if not all my hand tempering attempts. It was nearly perfect except for a small spot of whitish bloom on the top of one of the bars.
The dark with seed was perfect. As good as any commercial tempering I have seen. Snap, gloss, mouth texture, everything perfect.
My conclusion is even without the seed the Rev 2 can do a pretty good job. With the seed even better.
The ease of use is incredible. It is like day and night. I used to struggle for a couple hours to temper and mold a couple pounds of chocolate. Two batches with the machine took less than two hours including clean up. Also, it is relaxing to not have to be wielding thermometers and rushing to work the chocolate while it is still warm enough. If the phone rings , go talk. The chocolate will be waiting in perfect condition when you get back.