Kerry Beal

Sorry to be late to the party. Anna just told me about this topic. Real life does get in the way sometimes. It looks like you are doing a mixture of two different methods of tempering together. You either want to seed in which case you are adding your 100 g of tempered chocolate and expecting it to melt out about the time you reach your working temperature which is about about 31°C (88°F). If your seed melts out before that add a few more callets so there is seed available at the working temp. Or alternatively you can do the wild crystallization method where you cool it down to 27°C (80.6 F) for dark chocolate or 25°C (77F) for milk chocolate, then reheat to the working temperature which would be approximately 31-32 C (88 to 90F) for dark chocolate and 30- 31 C (86- 88F) for milk What Jim mentions above about the latent heat of crystallization – when you first start seeing your molds thickening around the edges – pop them into the fridge for 10 to 15 minutes to carry off that latent heat and prevent them from throwing themselves out of temper.

Exciting happenings! So Good Online

Yup

Well if normally it would be a couple of hours before you start to notice a lot of overcrytallization - probably about an hour. A lot depends on your room temperature etc.

Where else in Ontario will you be in your travels?

Shall bring you some tomorrow if the hubby doesn't find them.

As mentioned mine is an Iwata - also a Smart Jet - and 1/8 HP but the specs on mine read 0-60 PSI whereas all the ones they list on their website are 0-35 PSI for that same size.

Yup - dark chocolate is plain chocolate in Britain.

Mine is an iwata 1/8 hp and while not fast like my Fuji turbine works fine

Coconut Stars and Caterer's Truffles for a Belgian course I'm developing for someone.

Luis - I'll let some other people who use it for bigger batches tell you about their experience. The only limit on the amount you can temper is really the amount of cocoa butter with the silk texture in the machine at any given time. If you seed chocolate that has been taken to 35 rather than 45 C - I have found you still get excellent temper - it does tend to thicken up more quickly than the chocolate taken to 45 in the melter. If for some reason it didn't temper and your silk appears to be the right texture - then likely your thermometer is the problem and your chocolate is warmer than it measures.

Thank you!

Two versions of cinnamon toast served in my house growing up - the buttered toast sprinkled with cinnamon and sugar - and the brown sugar, butter and cinnamon beaten together and used as a spread on the toast.

Andie - I went looking for your recipe for Dundee Cake in recipeGullet. Not seeing it anywhere - any chance you could share it? I know it's for a huge number but I'd be happy to scale it.

Dry fried green beans on the Big Green Egg

Mix of 70% dark chocolate and 30% cocoa butter sprayed into mold. It won't form a thick layer. Once dry - gold powder into mold with plushy makeup brush (Dollarama) - then a thicker layer of colour behind.

Depends - in the bottle I'll add about a knife's tip of seed.

So - my 25 year medical school reunion is coming up next weekend - I figure we need a bonbon for it! This is Tachycardia - there is a bourbon barrel aged maple syrup squirt in the bottom, backed by a very coffee ganache. Decorated as per Morato with a spray of diluted dark chocolate, gold powder, orange spray behind the gold powder. Took me about an hour altogether because I tempered the chocolate, the coloured cocoa butter and the ganache with the seed from the EZtemper.

Typically as low as the grunt element on my gas stove will go. They give off a lot of liquid when they are face down - I collect that and add it back when they are face up - it reduces into a sticky sweet syrup which I add to the freezer bags.

My egg lady didn't have eggs (apparently the hens don't like the heat) - but she did have some tomatoes. Tomatoes provencal. They cook 45 minutes cut side down, then another 45 cut side up - garlic, salt, a bit of sugar, herbs. The house smells pretty amazing right now. I'll pop them in the freezer for addition to pasta in the winter.

Now - did I say I actually use them?

I've got 4 within sight right now - 2 cast iron, 1 granite, 1 ceramic. And my internal magpie wants yours - it's shiny! I think there is one made out of a block of salt in a box in the next room.

How very helpful!

Seems tasty so far - think I'll go for more cultured next time though. That's not coming through as strongly as I'd like.

Couldn't be left behind - Picked up some culture from Glengarry Cheesemaking Supplies - had a carton of organic cream in freezer - augmented with some of the UHT cream I had in the fridge - 24º C for 12 hours or so. Beat the crap out of it in the thermomix. Followed Andi's directions from her blog. Rescued the buttermilk - note to self - make something with it today. After 4th ice water wash. Worked with wooden paddles I got from Glengarry - found my wooden board after I was done - so used a combination of working on parchment and mopping up the exuded water with paper towel. Worked in some Fleur de Sel Got 3 containers this size from about 750 ml of cream.