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Tri2Cook

Tri2Cook

This is a job for @Kerry Beal but until she gets a chance to see it, I'll ask the obvious question. When I first started using the EZtemper I had to figure out the right temperature for the cocoa butter I was using because there were tiny pieces of almost but not quite melted cocoa butter suspended in the silk. After consulting Kerry and making a temperature adjustment, the problem went away. I'm guessing that's too simple to be the problem you're having but I thought I'd toss it out there while you wait to hear from someone more helpful.

Edit: and I see that I did not in fact ask the obvious question because, while I said what I intended to say, I completely failed to say it in the form of a question. :D

Tri2Cook

Tri2Cook

This is a job for @Kerry Beal but until she gets a chance to see it, I'll ask the obvious question. When I first started using the EZtemper I had to figure out the right temperature for the cocoa butter I was using because there were tiny pieces of almost but not quite melted cocoa butter suspended in the silk. After consulting Kerry and making a temperature adjustment, the problem went away. I'm guessing that's too simple to be the problem you're having but I thought I'd toss it out there while you wait to hear from someone more helpful.

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