I am at the moment running a very small Scale chocolate business and am wanting to Start producing larger quantities, I’ve invested in another melanger but I am just wanting some advice on tempering machines. I am still wanting to stay relatively small, I’ll be producing about 30- 50 kilos of chocolate and I’m Just going to get no where hand tempering. Unless anyone has any suggestions about either hand tempering large amounts of chocolate OR a relatively small-ish tempering machine.
Yes melter will maintain stable temperature but once your chocolate is in temper you need to stir it regularly. If you’re tempering and then molding right away this works fine. But it’s not set and forget like a tempering machine where you can walk away and come back a few hours later.
Post by Ty yn Goch Forrest on Jun 7, 2021 6:59:13 GMT -5
I’m having good luck with the revolution delta, which is a mid size tempering machine by chocovision. It’s a mid size (or small?) tempering machine. Does 10+lbs, but the larger does 30+. Supposedly there is a “trick” to getting it to do constant tempering (just keep adding choco as you go) but I haven’t tried it yet. I also have the skimmer attachment, which I use to fill molds. Customer service seems great, as when I had a nonstandard problem, after a triage step by them I got direct contact with their expert, who gave me help fixing my problem. So all that’s good...
It’s not an actual “continuous tempering unit”, which cost a lot more, but the way I use it, it’s easy to use. Instead of using “seed” (previously tempered choco to remelt) I use silk. Very small amounts, actually... 5 grams silk to 2.8 kilos of choco. My original problem was overseeding, because I used the same amount of seed as when I was hand tempering. Don’t need it so much!
It has automatic modes, and is programmable... It’s not perfect, but decent. As an engineer, I would have changed a few things, but hey.. who doesn’t feel that way?
I have no affiliation with chocovision, just a customer.