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John DePaula

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

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25 minutes ago, John DePaula said:

So I have some Cacao Barry cocoa butter that has been sitting around for a couple of years.  It looks fine; it smells fine. It has been stored, sealed at cool room temperature. But as I said, it has been sitting around a while.  I placed a portion in my EZtemper and used the factory setting of 33.7 ºC.  After a few days, I got back to checking it. When I stirred it, the consistency is like thick frosting and it seems that there may be a few unmelted grains floating around.  I’ve read that for Cacao Barry, some people are finding that 33.8 ºC works best.  I’ve adjusted the setpoint of the EZtemper up by 0.1 ºC to 33.8 ºC. I’ll check it again in a few hours; however, is that sufficient?  Or do I need to bring the CB up to 60 ºC and allow to set at room-temperature before proceeding? And if I do that, should I start over at the factory setting of 33.7 ºC?
 

 

Check again. It's only if it remains grainy when the background is silky that it needs to get melted back out.

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On 3/12/2019 at 2:57 PM, Kerry Beal said:

Check again. It's only if it remains grainy when the background is silky that it needs to get melted back out.

Well that worked out most excellently! Just finished a batch of ~300 milk chocolate shells - all beautifully in temper thanks to EZtemper. The hardest part was waiting for my chocolate mass to cool down to 33.5°C. Toward the end of the run, I noticed that the chocolate temperature had somehow spiked at 33.8°C or so.  I got it stirred well and once the temperature had cooled down a few tenths of a degree, I added a dollop of silk just as insurance.  Worked beautifully.

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18 minutes ago, John DePaula said:

Well that worked out most excellently! Just finished a batch of ~300 milk chocolate shells - all beautifully in temper thanks to EZtemper. The hardest part was waiting for my chocolate mass to cool down to 33.5°C. Toward the end of the run, I noticed that the chocolate temperature had somehow spiked at 33.8°C or so.  I got it stirred well and once the temperature had cooled down a few tenths of a degree, I added a dollop of silk just as insurance.  Worked beautifully.

And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.

 

 

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7 minutes ago, Kerry Beal said:

And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.

 

 


This is awesome... you just made my life easier as well. 

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1 hour ago, Kerry Beal said:

And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.

 

 

 

Does this mean the original melt, like when you’re starting a run? I thought it had to get up past 35.5, so yay for saving a few minutes here and there!

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10 minutes ago, patris said:

 

Does this mean the original melt, like when you’re starting a run? I thought it had to get up past 35.5, so yay for saving a few minutes here and there!

In the original melt you just need to get it melted. If you don't get above 33.5 it will likely have the same texture as the silk so you need to get a little higher than that.

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2 minutes ago, Kerry Beal said:

In the original melt you just need to get it melted. If you don't get above 33.5 it will likely have the same texture as the silk so you need to get a little higher than that.

 

Excellent - thanks!

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I really love being able to work at a slightly higher, and therefore more fluid, temperature. Fantastic!
And another thing: using transfer sheets must be a little easier as well, right? I don't recall seeing any mention of it but the slightly higher temperature should make transfers go more smoothly.

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22 minutes ago, John DePaula said:

I really love being able to work at a slightly higher, and therefore more fluid, temperature. Fantastic!
And another thing: using transfer sheets must be a little easier as well, right? I don't recall seeing any mention of it but the slightly higher temperature should make transfers go more smoothly.

yup!

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