kwarner
Neophyte
Just when you think you've got it figured out, you get goo.
Posts: 24
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Post by kwarner on May 21, 2021 16:35:07 GMT -5
Hi, y'all-
I'm using silk to temper dark chocolate for molding and am curious- once in temper, how long can the liquid chocolate sit and rotate (holding temp aok) in the ACMC while I bar, and still stay in temper? I'd like to go direct from ACMC to bar without worrying about this, maybe 1 hour until I finally bar the whole batch. Will it fall out of temper if the temperature starts constant, or stay ok? Thank you!
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Post by Ben on May 25, 2021 7:51:35 GMT -5
It should be fine in that timeframe, although you may need to bump up the temp a bit if it starts to get too thick.
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