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Post by jhoff on Feb 11, 2013 19:48:55 GMT -5
I'd love to hear if the temp ranges need to be different. Anyone? And yes, I've also noticed that the larger batches are easier to work with. I noticed a big difference between my 1lb batch and my 2lb batch. SEEMED easier but the result wasn't any better
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Post by Ben on Feb 11, 2013 22:23:48 GMT -5
I think that the temperature differences between white, milk and dark are more related to the other ingredients (specifically milk fat) than the cacoa percentage. I've only ever worked with dark, though, so I may be mistaken.
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Post by jhoff on Feb 11, 2013 23:17:46 GMT -5
So the > 92 starting temp, mid 70s for the freezer temp then the 88-90 (<92) working temp should be correct for dark no matter the ccacoa %?
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