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cookielady

cookielady

23 minutes ago, JoNorvelleWalker said:

@cookielady if it's not clear I use the PHMB for reducing and pasteurizing the ice cream mix, not of course for freezing (I have a Cuisinart for freezing).  The ice cream topic in the Pastry & Baking forum is an exciting place to hang out.

Ah! That makes sense :)

Quote

Earlier in this thread Kerry suggested a way to try tempering:

I'll go back and read the earlier messages :)

 

"For tempering chocolate - I'd use it like the mol'dart - so put the chocolate in the night before, take lid off in am, turn down temp, seed and wait until reaches lower temp."

Not familiar with mol'dart, but I guess you are saying to melt the chocolate the night before and leave it stirring with the lid on all night then in the morning turn down the temperature etc? Will the melted chocolate still be hot in the morning???

As long as the bowl is covered the temperature of the chocolate should eventually reach very close to the set temperature.  At least it does with water, as shown by my experiments.

Shh don't mention chocolate and water together LOL

 

cookielady

cookielady

15 minutes ago, JoNorvelleWalker said:

@cookielady if it's not clear I use the PHMB for reducing and pasteurizing the ice cream mix, not of course for freezing (I have a Cuisinart for freezing).  The ice cream topic in the Pastry & Baking forum is an exciting place to hang out.

Ah! That makes sense :)

15 minutes ago, JoNorvelleWalker said:

Earlier in this thread Kerry suggested a way to try tempering:

I'll go back and read the earlier messages :)

 

"For tempering chocolate - I'd use it like the mol'dart - so put the chocolate in the night before, take lid off in am, turn down temp, seed and wait until reaches lower temp."

Not familiar with mol'dart, but I guess you are saying to melt the chocolate the night before and leave it stirring with the lid on all night then in the morning turn down the temperature etc? Will the melted chocolate still be hot in the morning???

As long as the bowl is covered the temperature of the chocolate should eventually reach very close to the set temperature.  At least it does with water, as shown by my experiments.

Shh don't mention chocolate and water together LOL

 

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