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Post by gordonschocolate on Nov 26, 2007 14:24:27 GMT -5
Has anyone had any experience with the Bakon Compact temperer (30lb)? The Chocovision seems to have a very bad reputation throughout the various forums.
Thanks gordon
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Post by gordonschocolate on Nov 26, 2007 23:19:48 GMT -5
The compact tempering machine is manufactured by Prefamac and distributed by Bakon USA.
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Post by Brad on Nov 28, 2007 20:45:00 GMT -5
There is quite a bit of difference between the machines. First, I believe the Chocovision machines only work with small batches, whereas the bakon compact deals with batches 3 times larger than that. On top of that I have NEVER, and I repeat... NEVER been able to temper my home made chocolate with a chocovision. (I own the Rev 2) The simple reason is that my dark chocolate has to go down to a temperature of 79 degrees, and back up to a working temperature of 88 degrees, whereas my milk chocolate has to go down to a bottom temperature of 77 degrees and up to a working temperature of 88 degrees, and the chocovision doesn't offer these ranges. In fact their "new" X3210, or whatever it is STILL doesn't allow the chocolatier to adjust the bottom temperature. 79 degrees for milk chocolate is STILL too high.
In essence, you're comparing apples and oranges with the Chocovision and the Bakon.
The only thing I use the chocovision for is dipping. I temper the chocolate in a double boiler, and a big steel bowl with cold air blowing over it, and then using a blow dryer "fool" the chocovision through it's stupid cycle. Once the "tempering" cycle has completed and it's at the "maintain" stage of 88 degrees, I dump in the liquid, tempered chocolate and use it for dipping. This works good because it constantly stirs the chocolate, which I have found is a MUST for a chocolate that has no streaks.
I'll shut up now.
;D
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