|
Post by sugaralchemy on Mar 6, 2006 10:47:43 GMT -5
I have discovered something interesting... the santha seems capable of tempering chocolate after it refines it.
You see, the santha holds the chocolate just at liquid - 92-105° usually, depending on the viscosity and quantity of your chocolate. If you pulse it on and off a little, you can easily lower and raise the temperature as you would for tempering... and the aggressive stirring and large weight means the temperature is well-stabilized and equalized throughout.
So, at the end of processing your chocolate in the santha, try turning it on and off to lower and raise the temperature appropriately for tempering - of course, use a suitable thermometer. I recently produced a slab of chocolate so shiny I could practically see myself in it, straight out of the santha, with very little additional work. The temperature's so close, the frictional heat is so even, the stirring/rolling effect distributes the heat well, and the granite helps stabilize the temperature... it can work pretty well.
|
|
|
Post by Alchemist on Mar 6, 2006 15:31:36 GMT -5
Well, not to be too much of an attention hog, but I believe you "discovered" this from my previous post. That is exactly what I said - that the Santha could be used to temper in. IIRC, you called it "interesting" but not what you were looking for. chocolatetalk.proboards56.com/index.cgi?board=finishing&action=display&thread=1141099459&page=1#1141159765Regardless, I just finished researching and developing a "new" technique for tempering, using the Santha to even more of an advantage, and some of my knowledge as an organic chemist. I should have the page completed in a couple of days. It was a great success and so easy.
|
|
|
Post by sugaralchemy on Mar 6, 2006 15:49:36 GMT -5
John... your process was a bit more drawn out. I'm not trying to take credit for your process, my process is inspired from yours. What I'm doing is completely self-contained... it may take a while, but it's minimally messy, which is part of the benefit of a tempering machine. It also is suitable for even a very small batch.
Basically, ingredients in, tempered chocolate out, with only the use of the santha and a thermometer. That's what so appealing - no ovens, no weighing, no splitting up the chocolate. The temperature curve is so gradual and linear that you have a large window for each step of the process. Not that I'm incapable of dealing with hassle, but I am always seeking greater simplicity.
And no, this isn't exactly what I am looking for in terms of tempering (re: my tempering options thread), but it is very interesting nonetheless. Sorry if you felt like I was trying to take credit for your idea. This is more like a... simplified variation.
|
|
|
Post by Alan on Mar 6, 2006 16:10:31 GMT -5
This is more like a... simplified variation. It is quite similar to what I mentioned here: chocolatetalk.proboards56.com/index.cgi?board=finishing&action=display&thread=1141099459&page=1#1141137998I haven't decided if I'm going to try it though. I guess it depends on John's new method. Also, I kind of like tabling the chocolate. The main drawback for me personally is the extra waste that goes along with doing that. Even if one tries to be careful, there will be some slight waste when tabling. It is, however, interesting to me to take tempered chocolate straight from the Santha for another reason. The added benefit is that the granite bed should keep the chocolate at a steady temp while one is molding, and this will reduce the need to rush before the viscosity starts noticeably increasing. Alan
|
|
|
Post by Alchemist on Mar 7, 2006 14:50:30 GMT -5
No problem sugaralchemy. This "new" method is a little more complicated than your one step, but I think it has some advantages and in the long run simpler as you don't have to hover over the tempering process. It does take a little longer than "normal" so if you use this method, you will have to plan accordingly.
Go check out the main page of the site. I have given the proceedure there. Now, I know it looks like a lot, but a large part of it is theory of tempering as I have begun to think of it.
I do so much better with things when I know WHY I am doing what I am doing - not just that "that is how it is done".
Also, I am not claiming that I know for SURE that what I state is happening - just my scientific hypothesis and data to back it up (i.e. I have tried it a number of times with no failures), which is really all a theory is.
It will eventually get it's own subsection in the Tempering area along with pictures.
|
|
|
Post by Alan on Mar 7, 2006 15:21:47 GMT -5
No problem sugaralchemy. This "new" method is a little more complicated than your one step, but I think it has some advantages and in the long run simpler as you don't have to hover over the tempering process. It does take a little longer than "normal" so if you use this method, you will have to plan accordingly. Go check out the main page of the site. I have given the proceedure there. Now, I know it looks like a lot, but a large part of it is theory of tempering as I have begun to think of it. I do so much better with things when I know WHY I am doing what I am doing - not just that "that is how it is done". Also, I am not claiming that I know for SURE that what I state is happening - just my scientific hypothesis and data to back it up (i.e. I have tried it a number of times with no failures), which is really all a theory is. It will eventually get it's own subsection in the Tempering area along with pictures. Dear John, I'm looking forward to trying this technique. How much time has it taken you for what amount of chocolate in the Santha? Are we talking 2 hours here, more, less? Thanks for going to so much trouble to explain all of that. Alan
|
|
|
Post by Alchemist on Mar 7, 2006 17:25:16 GMT -5
Alan,
I am not sure what you mean by how much time?
I run a VERY busy life, so a lot of what I do uses time overnight. This is one of those.
I finished my refining for the evening, poured off a third, covered it, and let it set over night.
In the morning, I removed the seed chocolate from the oven, put the Santha bowl in the oven, and let it warm and melt the 2/3's while I gathered, cleaned, buffed and polished my molds.
I then ran the Santha a few minutes to adjust my temperature to optimum, and that was it.
Does that answer what you wanted?
|
|
|
Post by Alan on Mar 7, 2006 17:50:23 GMT -5
Does that answer what you wanted? Dear John, Yep. I was just interested in knowing how much longer it takes than tabling as you mentioned that it took a bit longer. That give me an idea. Thanks, Alan
|
|
|
Post by Alchemist on Mar 7, 2006 18:17:45 GMT -5
Yeah, in total time, it takes longer, but if you plan it right, it can actually take less time, especially if you count cleanup.
Please let me know how it works for you.
|
|