Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by sote23

  1. On 9/24/2016 at 7:53 PM, Chocolot said:

    Sote23, I have tempered as much as 40# at a time. The only issue is guessing how much chocolate I have in my machine.  I will put silk in small bowl and add chocolate to mix well before adding to large batch. It works well for me. 


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

    • Like 1
  2. On 9/24/2016 at 6:04 PM, Kerry Beal said:

    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.



    Kerry, any guess as to how quickly it thickens?

  3. 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?



  4. 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.



  5. 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?



  6. 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.


  7. I'm having the same problem. I've had mine for a couple of years and the 12kg unit is too big for my use. You have to keep at least 10 lbs in it for optimal use. Might see if I can find someone who would trade a smaller one + cash (whatever the difference is ).


  • Create New...