sote23

Awesome, I've met Ramon and he's a very nice guy.

awesome, so you add it to a smaller amount and then add the whole thing to the larger amount of chocolate.

Kerry, any guess as to how quickly it thickens?

Hi, Kerry's machine is very intereststing to me. I have an automatic continuous tempering machine that I use for most things, but there are some bars I make with just my mol d' art melter because I don't want to contaminate the tempering machine (nuts etc.). I routinley make 20kg batches. Is anyone out there using it for larger batches. Kerry, do you know if there is a limit on the amount that it can temper? I've also read in this thread that you don't have to heat all the way to 45, but to 35c. I'd love to hear if that's what others are experiencing. One other question I have, what are the steps if you added the silk and for some reason it didn't temper? Luis

The speed is at 2 when tempering for the program, maybe I should bump up the speed. Luis

Kerry, No, I didn't check it, I guess I should even though it's programmed to that temp, does the temp sound right from what I wrote? Luis

Hi Everyone, I just purchased a Hot Mix Pro Gastro. The first thing I did when I get it is to temper chocolate in the machine. I followed the instructions ( has a program built in) and the chocolate was not tempered at the end. I'm sure this is similar to tempering in a thermomix. Any idea why it didn't work? So the program for tempering dark chocolate calls for 600 grams of dark chocolate that you add to the bowl. The machine chops it and melts it for 10 mins at 48C, then you add 400 grams of unmelted chocolate, which the machine cools down to 26C for 5 mins, then it holds the tempered chocolate at 32C for up to 4 hours. Luis

I ordered my Hotmix Pro Gastro yesterday. I'll let you know how the machine is when I get it. Luis

Kerry, Sounds like you really want the creative. Do you know the cost of that one? Luis

no, it's not the one that chills as well. That is the creative, this one is the hotmix pro gastro. Luis

Update: I'm revisiting this machine, and it is now less than $2k and it comes in a 110v version, so hopefully that will address alot of issues people were having. I will be purchasing one shortly. Luis

I have wybauw #2, I'll have to take a look. As for the kind of chocolate, i'm not sure yet, but I don't think they want alcohol. Are you talking about a Giandujia having a long shelf life? Luis

Hi, I have a client I will be making chocolates for, but he needs a longer shelf life so I told him I would look into preservatives. I've never used preservatives in my chocolate so I don't know anything about them. Can someone enlighten me on the options? Thanks Luis

no, it's listed at 240v with a step down transformer, which is not as apealing to me. Here is the page of the site here in the US that sells it. http://www.advancedgourmet.com/equipment/hotmixpro-gastro.html Luis

This machine is very tempting, because it's able to go to a higher temperature than a Thermomix. You can make caramel or toffee in it etc. I wonder if it would be posslble to make a pate de fruit in it. I don't like that it uses a step down transformer, and it doesn't sound if the reliability of it is better than the thermomix. I found a good video explaining it capabilities. Luis