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Post by mchoc on May 15, 2020 15:17:59 GMT -5
Hello all, i have some questions about how chocolate makers go out their business.
Firstly, when doing different flavored batches of chocolate, do you need to clean out the temping machine (say a Selmi) after each batch? (Example: If batches include 70% dark, dark milk, CBD infusion, etc. Or say just switching origins with the same 70%) Whats a good method of operation? How do decent sized chocos do it? Like Goodnow, Raaka, Fruition etc.
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Post by Ben on May 19, 2020 15:06:45 GMT -5
Yep, generally you'd need to clean the tempering machine when switching varieties of chocolate. One way to minimize wasted time is to make several batches of the same variety in a row.
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