fred
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Posts: 144
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Post by fred on Mar 1, 2020 23:48:20 GMT -5
I've been doing well with small (1-2kg) batches of chocolate, but the one problem I run into is that the chocolate cools and thickens before I manage to mold all of it. I've tried using a (DIY) chocolate melter (sous vite + a cooler), but I think I need something that can both hold a constant temperature and stir the chocolate.
The ChocoVision mini rev is at the right price point (around $200), but the reviews aren't great and the batch size is too small. The ACMC tabletop machine looks perfect but the price is too high (over $800). I am on the lookout for a used ACMC but haven't seen any at a reasonable price yet.
I don't really need the tempering feature of these machines - I just use the silk method - but I do need something that both holds a constant temperature and stirs. Maybe there's a way to adding a stirer to a melter? The MARTELLATO Mini Meltinchoc is also at a price I can afford and would probably work better than my DIY approach (no water, less counter space and I could fill molds directly from it). But I think it won't work well if I leave it alone for a while and come back...
I also consider getting more molds, clearing more fridge space and doing the whole batch in one go. Any insight or suggestions would be great!
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Post by Chip on Mar 2, 2020 8:43:23 GMT -5
fred, For a melter you would have to stir it yourself. The only other way I could think of is to make your own stirrer out of an electric paddle mixer, like a Kitchen Aid and put it on an intermittent electronic timer. For a 1kg batch to temper, pour and mold is doable. Once you get over that it is a little difficult because of space needs, needing to tap out bubbles, etc. You can get more molds but again time constraints dictate smaller batches. If you are doing a larger batch, you can always just pour off what you can temper and mold efficiently and leave the rest in the melange. If you are worried that you are over-grinding you can always just take the tension all the way off the stones, that way the melange basically becomes a stirring pot with not a whole lot of grinding actions since there is no tension on the stones, just gravity. The last thing is getting glass bowls and a microwave. I use large glass bowls and if my chocolate goes below a usable temp, especially if I'm dipping caramel or graham crackers, then I just put it in the microwave on 40% power for about 10 seconds and it goes up to a usable, still in temper, temperature. I use the Pyrex glass bowls and bought them in a set from Amazon (big to small) and just the bigger ones at Walmart. I bought my microwave from Amazon, it is this one, smile.amazon.com/gp/product/B01DEWZWGC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1It is a high power one and that's why it is so easy to properly control power/temp on it. It is reasonable priced as well. Not the "fanciest" but it does pack a punch. Well, I hope this helps you out a little, sorry it's so long!
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fred
Novice
Posts: 144
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Post by fred on Mar 4, 2020 1:25:43 GMT -5
Chip - thank you for the great response! I work in my kitchen so a microwave is very accessible. I think switching from metal to Pyrex bowls will have two benefits: slower heat loss and the ability to use the microwave to pump a little heat back into the mix. I'm actually leaning towards getting a "melter" which I would just need to stir periodically or build a stiring gadget for. I like the idea of keeping half a batch in the melanger except that I'd like to run the batch through a metal sieve only once. I saw an ACMC on Ebay just now - I'll have to keep thinking... =)
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fred
Novice
Posts: 144
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Post by fred on Mar 5, 2020 19:31:17 GMT -5
Well, I committed to a used ACMC machine - I'm pretty excited about this! Given the way I like to do things I think this will work out pretty well.
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Post by Chip on Mar 5, 2020 19:40:05 GMT -5
fred, I think you will enjoy it a lot! It's pretty easy to use, and the fellow who makes them is just a phone call away and extremely friendly and helpful! You can get any spare parts through him as well. Keep us posted!!!
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fred
Novice
Posts: 144
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Post by fred on Mar 6, 2020 18:01:07 GMT -5
Chip - that is awesome - definitely the kind of thing I was hoping for! I'll let you know how it goes - I'm going to try it out with some "Guatemala - Monte Grande - 2017" roasted nibs in a few weeks =P
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Jim B.
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Newbie
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Post by Jim B. on Mar 7, 2020 7:46:29 GMT -5
Chip, Am I correct in understanding that this ACMC tempering machine uses light bulbs for heat and a computer fan to cool? Is there much fluctuation in temperature? I see the probe is in the center; What are temps at the side of the bowl? (I would expect they are more extreme.) Just curious, really. Right now I'm using 32oz. squirt bottles to mold. What I could use is some kind of heated "koozie"! (For now, I rest one in a warmed coffee mug - Wilbur's Chocolate - that fits perfectly!) Really low-tech, but works for my small batches. If I scale up, I'll have to make some changes!
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Post by Chip on Mar 7, 2020 8:41:45 GMT -5
Fred, Yes, it uses a light bulb and computer fan. It works quite well actually. The rotation seems to be a good speed and the baffle works great for stirring and adds just a little bit of shear to it as well. It is not a coaching machine by any stretch of the imagination. . I am interested in seeing what Ben made. I added a second thermometer to the machine. I have or am going to try to attach photos for you to see what I mean. I also made a heat-gun setup for my melangers. Since I'll have my phone out down there I'll take a picture of that setup as well and pass it along. it works quite well in not allowing more than 1 degree (or less if you set it that way) of heat fluctuation during the grinding process. I
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Post by Chip on Mar 7, 2020 8:44:03 GMT -5
fred, The rest of the pics
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Jim B.
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Newbie
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Post by Jim B. on Mar 7, 2020 15:39:34 GMT -5
Chip, Thanks for the info - and the pics! A great idea with the temp controller and the heat gun. That sure beats watching over it with gun in hand.
Jim
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fred
Novice
Posts: 144
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Post by fred on Mar 8, 2020 0:08:11 GMT -5
Chip - thank you for those picks! Great idea to add a thermometer to the ACMC - I'll have to think about that. I haven't really monitored the temperature during melanging - maybe I should? Is that to make sure the batch is consistent?
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fred
Novice
Posts: 144
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Post by fred on Mar 23, 2020 23:42:41 GMT -5
Chip - just used the ACMC Tempering Machine the first time and I'm really impressed with it! I had a lot more time to work which was great! I still need to figure out a few nuances, but the machine is pretty awesome improving my yield and making cleanup a lot easier.
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Post by Chip on Mar 24, 2020 8:47:53 GMT -5
fred, Fantastic! And remember, the company is still in business so if you need parts or support, he is a wonderful guy to deal with.
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fred
Novice
Posts: 144
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Post by fred on Mar 24, 2020 16:45:17 GMT -5
Chip - maybe I can ask you this. I noticed the bowl doesn't get completely scraped clean - as it rotates there is some chocolate that remains on the bowl. Do you think this is a sign that I need a new scraper? Also, I had the temp set at 95F and there was a solid piece of chocolate that formed at the top. When I measured the temp using a hand thermometer it was 95F near the bowl but it dropped quickly as I measured near the surface. Do you think the temperature probe should be raised a bit so it's not to close to the bowl?
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fred
Novice
Posts: 144
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Post by fred on May 12, 2020 22:22:34 GMT -5
Chip - So far I'm having pretty good luck with my ACMC tempering machine, but I do have some questions. I notice that the scraper doesn't completely wipe the side of the bowl clean - I end up with a streak of chocolate along the edge that doesn't seem to come off. Is this a sign I should get a new scraper part? Otherwise the machine seems to work pretty well so long as I don't go above 95F and I don't leave too little in the bowl (so using up the last small amount quickly is important since the temp control isn't so reliable). Part of the problem is that I could use a few more molds I think. I tend to make 1.2Kg batches these days.
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