How to temper chocolate with the machine?
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- Need a large quantity of workable chocolate? Then it’s best to use the chocolate
tempering machine. This method also requires adding Callets™ to melted chocolate to
obtain the right crystalline structure in it.
So glad you've specifyed "room temperature"! In Brazil, room temperature can easily be 30ºC !
so many wonderful memories...thank you so very very very much for posting...
So cute and knows so much about chocolate... come and teach in Brazil =) lots of things I'd like to learn...
Hi there! I would love to know what kind of tempering machine you are using in this video. Thanks!!
Thank you - very helpful and clear - much appreciated
I just got this machine shipped from Belgium without instructions. I use 811 NV and just need to know the process... the ratio of the melted chocolate to the quantity of seed that needs to crystalize properly
Thanks for this video! COULD YOU PLEASE ADVISE THE TEMPERATURE I NEED THE CHOCOLATE TO BE ON THE WHEEL WHEN ADDING MYCRYO? THANKS!!
I'm confused by the statement it will take another 12 hours to crystallize completely. We currently make chocolate bars. We add silk usually at about 33 for dark while stirring, let it rest a bit for the crystals to spread and stir more before pouring to molds. Then cool immediately. We've found it's given us good temper.
Sometimes when we're busy the chocolate cools too much. We simply increase the heat while stirring to our desired crystalline temperature. If anything it works better. But the whole process usually takes 10 from when the chocolate is at the desired temperature.
But we use our own chocolate from our own beans and nibs. For dark we add no butter. But we've been thinking it would be helpful to have a tempering machine to give us more time during the molding process to maintain the chocolate tempered. We have limited cooling facilities so it would allow us to do more in the day.
However we're confused about the 12 hour statement. Please elaborate. Thanks. Dan
YES! the 12 hour statement makes zero sense!
I'm using Callebaut milk callets and the same chocolate machine and the chocolate doesn't even move thru the machine.
the temperature and time on this video is COMPLETELY WRONG
Can you help me with some questions. 1. When using silk how long does it stay crystallized. 2. I`m still confused about the temperatures. Do you set the machine to 32 degrees for dark, or is it the chocolate itself that should be 32 degrees. 3. If the temperature drops or increases do you only increase the machines temperature, and does that stabilise the temper again so you don't need to add more silk.
When reducing the temperature from 45 to 29, then 31 for molding, you will create Beta 5 and some beta 6 crystals, which is ideal for a chiny stable product . Never temper for 12 hours as the chocolate will turn gummy...
@@makmouka2090can you continuously add chocolate to the mixture while working with it or do you have to work one batch at a time?
Do you stop the wheel when the chocolate is ready to process ? I've used a wheel in the past but the chocolate started becoming too thick (vaseliner in french).
Hi Dominique. Thanks for raising your question. Here's our reply: The chocolate would become too thick if it is over-crystallised. It's advised to be careful to add the right amount of chocolate when descending the temperature. If you add too much chocolate to the liquid chocolate, then it will become thick. The wheel is kept moving to ensure that the chocolate stays the same temperature throughout. An easy way to fix this is to warm slightly the chocolate with a heat gun. We hope this info has helped and for sure, for any futher question, you can always reach out to us! Best regards!
What type of chocolate u melted
Which brand??
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"Cool"