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Post by ianchanlr on Oct 12, 2021 21:48:23 GMT -5
Hi, i read in a book "Fine chocolate gold - Jean Pierre Wybauw" in page 47 under tempering section method 4 "only applicable to industrial production", it mentioned that "The melted chocolate is cooled under constant stirring (movement) until it reaches its initial temperature" (31~32C for dark chocolate), then heat it up to 34C. He also mentioned that "with this method there is no undercooling, which has the important advantage that no unstable crystals are created."
I have a small machine which similar to Macintyre multipurpose chocolate refiner conche that has temperature control and it stir chocolate using rotation blade. I wondering if it is possible after completed the conche process, just reduce the temperature to 31C while letting the stirring continue, then heat it up to mentioned temperature and pour it out? In the case which chocolate block is not use for further molding (no more re-melt for further application), wouldnt this is the most time/cost efficient way without have to invest in tempering machine? I wonder if anyone tried it in other conche machine such as melangeur?
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Post by Ben on Oct 14, 2021 11:35:29 GMT -5
As long as you can move your chocolate through the different temperatures, it shouldn't matter what machine it's in. It would have a lot of air bubbles in it straight out of the universal, though.
How would you use the tempered chocolate? I think it would be really hard to mold bars this way. It might work pretty well for molding large blocks of bulk, tempered chocolate.
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Post by Ben on Oct 14, 2021 11:36:53 GMT -5
Also meant to mention that I used to temper in a small Santha 11 stone grinder. I'd remove one of the wheels for better access and had a fan/space heater pointed at it. I think I always had to use seed chocolate, but otherwise it worked ok. There were a ton of air bubbles, though.
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