Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eglies

Chocolate not tempering with machine

Recommended Posts

Hey guys :) 

 

Im having difficulties with my tempering machine. The chocolate is not in temper. Ive made several tests and they all have certain marks on. 

Im in a hot country so i make sure to have my mould in temper and then i pop them in the fridge to make sure they set properly. 

Any tips? Something i should be considering? 

Anything would be of great help!!!! 

 

Share this post


Link to post
Share on other sites
6 minutes ago, eglies said:

Hey guys :)

 

Im having difficulties with my tempering machine. The chocolate is not in temper. Ive made several tests and they all have certain marks on. 

Im in a hot country so i make sure to have my mould in temper and then i pop them in the fridge to make sure they set properly. 

Any tips? Something i should be considering? 

Anything would be of great help!!!! 

 

What is your machine?

 

Share this post


Link to post
Share on other sites

21C-22C room temperature. 

Im using dark 64% and i have the temp around 31.3C. 

Share this post


Link to post
Share on other sites

Could you please explain what you mean? My machine shows two temperatures. Tank temperature and chocolate temperature.

Share this post


Link to post
Share on other sites

What then are your tank temperatures and chocolate temperatures? If your chocolate temperature is 31.3 - that seems a bit high - go for something between 30.0 and 31.0.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Audrey Brown
      I want to make sugar-free bars with Callebaut cocoa liquor and Erythratol.  Any advice on ratios?  Should I make it in my melanger or would just melting, adding and tempering work? I made the mistake of buying Callebaut sugar-free with Maltitol and it is definitely a laxative.  Now still stuck with a lot of it.  Any advice is most appreciated.
    • By markg109
      Hi All,
      I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.
      Also, if I add the oil candy color to white chocolate will it affect the temper?
      Thanks,
      Mark
    • By eglies
      Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example. 
      I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this? 
    • By CharTruff
      Hello! 
       
      I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below.  The mold prices do not include shipping fee. I will ship these via USPS priority mail. 
       
      For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.  
       
      Thank you. 
      Charlotte W. 





    • By eglies
      Hello everyone!
       
      I was wondering if anyone could help me out with these design attached?
       
      I manage to make it on the table somehow and then when trying it into the mould it just doesnt work  
       
      Any tips on this ?
       
      Thank you!!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...