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pastrygirl

pastrygirl

39 minutes ago, Kerry Beal said:

The Felchlin cocoa butter that I have does require being melted down completely and fully hardened overnight at room temperature in a clean container before putting it in the EZtemper. I've found that happens with any cocoa butter that is old or hasn't been stored well.

 

I took a lumpy canister up to Guelph 2 weeks ago and the grad student of my favourite fat chemist tested it for me. The lumps are form IV!

 

 

Oh melt fully then harden fully, then ez temper?

 

my melted cb from yesterday is still fully melted, but maybe it went in hot. I’ll take a canister out, let it solidify then put it back and see what happens tomorrow. 

 

Is form IV good?

pastrygirl

pastrygirl

37 minutes ago, Kerry Beal said:

The Felchlin cocoa butter that I have does require being melted down completely and fully hardened overnight at room temperature in a clean container before putting it in the EZtemper. I've found that happens with any cocoa butter that is old or hasn't been stored well.

 

I took a lumpy canister up to Guelph 2 weeks ago and the grad student of my favourite fat chemist tested it for me. The lumps are form IV!

 

 

Oh melt fully then garden fully, then ez temper?

 

my melted cb from yesterday is still fully melted, but maybe it went in hot. I’ll take a canister out, let it solidify then put it back and see what happens tomorrow. 

 

Is form IV good?

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