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Post by spleen on Jan 22, 2022 5:07:02 GMT -5
Hello all, new chap here and new to chocolate. I have a Rev 2 at home that tempers my choc quite nicely but my dipping technique is, well, crap to put it bluntly. Thing is I dip whilst the machine is holding the temp and the bowl is still moving. If I take the bowl off to dip how long will it be before I need to retemper?
Cheers.
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Post by Ben on Jan 22, 2022 11:33:39 GMT -5
Hello! Since the Rev 2 doesn't hold much chocolate, Once you take the bowl out, the temperature of the chocolate will drop pretty quickly. My guess is that it would be took thick to work with in just a few minutes. You could keep it at temperature by warming it up with a heat gun or hair dryer while stirring, but it will be easy to take that little amount of chocolate out of temper and would be a hassle. It'd probably be easier to work on your dipping technique. What are you dipping?
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Post by spleen on Jan 28, 2022 14:41:24 GMT -5
Cheers Ben, I can dip whilst the bowl is still moving but I just wondered when I would need to retemper if I take the bowl off. I use Valrhona chocolate (Jivara, Guanaja and Caraibe), expensive but wonderful stuff.
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Post by Ben on Jan 31, 2022 9:12:50 GMT -5
As long as you keep the chocolate warm enough somehow, you don't need to re-temper. Otherwise, once it's out of temper by getting too cool or too warm, you'll need to re-temper.
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