nat
Neophyte
Posts: 19
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Post by nat on May 6, 2011 8:10:30 GMT -5
We were just randomly throwing out ideas today here in Hawaii while making chocolate, and we wondered why don't people heat the room their tempered chocolate is poured in to the appropriate 88-92° F temp so that one doesn't have to worry about the molds being the wrong temp and shocking the chocolate, and you also wouldn't need to worry about the batch of chocolate you have tempered cooling and becoming too thick to pour, and if you had a depositor, you wouldn't have to worry as much about the chocolate solidifying in the pipes & hoses. We're not suggesting tempering in such a room since it would be hard to cool the chocolate on the downslope to 80° F, but you could move the tempered chocolate bowl to a 90° room once it was tempered where the molds were waiting to be filled. This may also not be easy in temperate places where chocolate is usually made, but it'd be pretty easy in tropical areas like here in Hawaii! You could even have the exhaust of the AC for the tempering room feed into the heated molding room to save energy on both ends. Let me know if you know a good reason this wouldn't work. Thanks, -Nat ____________________ Nat Bletter, PhD Chocolate R&D Madre Chocolate madrechocolate.com
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gap
Apprentice
Posts: 390
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Post by gap on May 7, 2011 21:39:08 GMT -5
Nat,
I have noticed this when I work with chocolate at home. When casting the moulds in Summer, they don't need to be heated at all (room temp ~23 C), but in winter (room temp ~15C) the chocolate needs to be a little warmer and the moulds given a blast.
I guess artisanal chocolate makers don't do it if it involves having two dedicated rooms (extra space - rent - and one that you heat and one that you cool - espenses). However, if space wasn't an issue and you have the heat naturally, I think it'd be a good idea to work with.
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Post by tocoti on May 9, 2011 21:15:33 GMT -5
It sounds like a good idea but I would not do very well in a 90 * room. I would drip all over the chocolate. I would need cool drinks with umbrellas in them to do that. At 68 I start to get too warm. With the coat, bib, gloves, bonnet... the cost of cooling is worth putting into the cost of the end product to me. I do however have a cool room and a warm room for grinding. Packaging is also in the cool room.
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