Post by oaxacalote on Oct 3, 2010 15:56:22 GMT -5
I have a Rev2 and I'm trying to figure out the way to temper with it. The questions have been accumulating.
I've learned of three ways to use the machine:
1) Introduce tempered chocolate that slowly melts from behind the baffle to seed the untempered chocolate in front of the baffle with crystals.
2) Drop the untempered chocolate to ~82 for type IV and V crystals to form, then raise the temperature to ~87 to melt off the undesirable type IV crystals.
3) After achieving temper through process 1 or 2, incorporate melted, untempered chocolate (no greater than 20% of tempered chocolate) directly. This way you can ladle out 20%, then replace this amount to keep working without having to put the chocolate through the entire temperature curve.
My questions:
a) How much seed chocolate do I need to use and what is the best time to incorporate it? The device instructions recommend using at least 4 oz. I've also heard 25-30% of untempered chocolate in seed. By either estimate, much of the chocolate is left behind the baffle at the end of the seed cycle. Will using less seed chocolate negatively impact my final product?
b) I'm confused why the machine calls for the seed chocolate to be added when the untempered chocolate is at 108 degrees. Wouldn't it be more effective to introduce the seed when the chocolate is in the lower 90s, so that the seed crystals aren't melted off?
c) How does the final pouring temp of the chocolate affect shine and snap? For dark chocolate, is a pouring temp anywhere in the range between 85 and 93 going to provide good results?
d) Surface blemishes. I'm having a lot of trouble with release marks and a bit of oily-like swirling on the backs of the bars I'm tempering. I'm struggling with humidity and temperature (74-78F with a/c) in my kitchen. Is that the most likely culprit? Or are there tricks regarding the pouring temp of the chocolate, cooling, and/or the pouring temp of the molds that will also help?
Excuse my blitz of questions and thanks in advance for any help. I should probably be posting more often!
I've learned of three ways to use the machine:
1) Introduce tempered chocolate that slowly melts from behind the baffle to seed the untempered chocolate in front of the baffle with crystals.
2) Drop the untempered chocolate to ~82 for type IV and V crystals to form, then raise the temperature to ~87 to melt off the undesirable type IV crystals.
3) After achieving temper through process 1 or 2, incorporate melted, untempered chocolate (no greater than 20% of tempered chocolate) directly. This way you can ladle out 20%, then replace this amount to keep working without having to put the chocolate through the entire temperature curve.
My questions:
a) How much seed chocolate do I need to use and what is the best time to incorporate it? The device instructions recommend using at least 4 oz. I've also heard 25-30% of untempered chocolate in seed. By either estimate, much of the chocolate is left behind the baffle at the end of the seed cycle. Will using less seed chocolate negatively impact my final product?
b) I'm confused why the machine calls for the seed chocolate to be added when the untempered chocolate is at 108 degrees. Wouldn't it be more effective to introduce the seed when the chocolate is in the lower 90s, so that the seed crystals aren't melted off?
c) How does the final pouring temp of the chocolate affect shine and snap? For dark chocolate, is a pouring temp anywhere in the range between 85 and 93 going to provide good results?
d) Surface blemishes. I'm having a lot of trouble with release marks and a bit of oily-like swirling on the backs of the bars I'm tempering. I'm struggling with humidity and temperature (74-78F with a/c) in my kitchen. Is that the most likely culprit? Or are there tricks regarding the pouring temp of the chocolate, cooling, and/or the pouring temp of the molds that will also help?
Excuse my blitz of questions and thanks in advance for any help. I should probably be posting more often!