|
Post by beanless on Jun 3, 2009 21:20:48 GMT -5
Can anyone tell me how long to hold dark choc at 120 to melt out all the crystals when remelting to temper? Also how long do you hold the temperature when cooled to 82ish and again how long to hold at 88-90 before molding? Or is the temperature important and time irrelevant? Help!!
|
|
|
Post by redstar on Jun 4, 2009 3:35:04 GMT -5
Hi Beanless, The instructions on my ACMC temperer suggest holding at 10 minutes at each temperature once reached before going to the next step and I have to say it has always worked well for me. On that machine you can tell when it is hot enough because the fan comes on or if it is cool enough because the heating lamps come on. So, I heat to 115F and hold for 10 minutes, cool to 82 (adding shavings of tempered chocolate or taking some out onto a granite slab and then putting back in - lots of posts on that elsewhere on this forum!), hold for 10 minutes then raise to 89 when it should be ready to use. I don't think the times are critical but you need a some time at 115 or wherever to melt all existing crystals - longer doesn't seem to harm anything. Duffy
|
|
|
Post by beanless on Jun 4, 2009 19:51:28 GMT -5
Thanks Duffy I think I have been moving through the steps too quick as I tried holding the temperatures longer this time(not quite 10min) and the temper is much much better. I did find it thickened up pretty quick whilst molding and the last mold I made went streaky but that was my 8th attempt at tempering this batch and I can live with that result!!! Cheers Ali
|
|
jbr
Neophyte
Posts: 11
|
Post by jbr on Jun 11, 2009 16:21:52 GMT -5
Anyone else have any thoughts on how long to hold the temp at a particular spot?
Do the tempering machines you buy hold it or do they quickly go back up/down?
|
|
|
Post by Brad on Jun 11, 2009 17:31:12 GMT -5
We use 6 ACMC tempering machines in our shop.
The instant the temperature hits 120, we begin cooling, and the instant the temperature of our dark hits 79, we begin heating to 91/92.
If we wait any longer at the bottom temperature, the chocolate solidifies and crawls out of the bowl and all over the work tables.
No need to wait. Just make sure you STIR STIR STIR BEFORE AND DURING USE.
Also, depending on how cool your room is, (ours is 64 degrees), you will find that your dark chocolate will continue to crystalize and thicken during the day. You may need to bump your temperatures up a degree at a time to get the right viscosity. Never go higher than 95 degrees though.
We've made over 35,000 truffles with these machines in the past 10 months, and this method works flawlessly every time.
Best Regards. Brad
|
|
|
Post by redstar on Jun 12, 2009 4:57:53 GMT -5
Pay attention to Brad, folks! Everything he's suggested that I've tired has worked out to be the answer I've needed.
|
|