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John DePaula

EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!

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Thanks, Daniel. After I stirred it, it definitely was not mayonnaise consistency -- more like a thick pastry cream. That's what worried me. Is the consistency of your cocoa butter mayonnaise-like at 33.8? 

I will inch up the temp tonight above 33 and see how it goes tomorrow. I will test it even if it's more fluid than I expect and see what results I get. I appreciate the quick reply. @Kerry Bealand I have been in contact about this, but as each brand of cocoa butter is different, I wanted to get input from those specifically using my brand. Much obliged!

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Yes, I currently have Cacao Barry CB and I think the temp is set at 33.8  or 33.9.  I've randomly pushed buttons to mixed effect. 

 

 

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6 hours ago, Casey H. said:

Hello y'all! Long-time lurker; first-time poster. I have read nearly all 19 pages of this thread; very informative! I just rec'd my EZ Temper unit Friday. HOORAY! I have twice added my cocoa butter (Cacao Barry tiny pellets; not old and still in temper) and warmed it overnight in the EZ Temper. First time, I melted at factory setting of 33.7; the result was too liquid with melted cocoa butter on top. 2nd time I melted at 33.5; same result. I am now melting at 32.9 and hoping that will do the trick. I've checked and I can hear the slight "whir" of the fan, so that shouldn't be the problem.

 

For those who use Cacao Barry pure cocoa butter pellets, can you advise if there's a magic target temperature you use? @pastrygirl, I think you use Cacao Barry, right?

I hate to have to keep testing this in tiny increments; I want to use this baby!!! Any advice would be helpful. Thanks all.

I believe we may have talked about it already - but just to check - after it was too liquid at 33.7 - you did take it back out and allow it to totally firm up at room temperature before putting it back in at 33.5? I should check my instructions on the website to make sure I've made it clear that turning it down is not enough - once those crystals are gone they are gone. 

 

I did some experiments in the early days of my prototypes where I put the melted cocoa butter in the fridge to firm it up before putting it back in the machine - it just melted again. The right crystals had not had the opportunity to form so weren't present in the cocoa butter when it was put back in the machine. 

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8 hours ago, Kerry Beal said:

I believe we may have talked about it already - but just to check - after it was too liquid at 33.7 - you did take it back out and allow it to totally firm up at room temperature before putting it back in at 33.5? I should check my instructions on the website to make sure I've made it clear that turning it down is not enough - once those crystals are gone they are gone. 

 

I did some experiments in the early days of my prototypes where I put the melted cocoa butter in the fridge to firm it up before putting it back in the machine - it just melted again. The right crystals had not had the opportunity to form so weren't present in the cocoa butter when it was put back in the machine. 

Kerry - thank you for inquiring. Actually, I dumped the liquid CB onto parchment to firm up at room temp, cleaned and thoroughly dried the canister, and started with 'new' cocoa butter the 2nd time, and again yesterday. I didn't want to wait for the first batch to firm up completely (I can be impatient - not a good trait in a chocolatier!), so I got fresh CB in pellet form each time. I am heading in to the workshop shortly and can report back on the temps - I did inch it up to 33.1 last night before I left b/c it had been about 10-11 hours and wasn't softened as much as I'd expect by then. Thanks.

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