7 hours ago, keychris said:
measuring the "tempering quality" of the chocolate is as simple as sticking a spatula in and testing the temper. If you mean, are they monitoring the level of crystallisation, no, I don't believe so. it's done by knowledge of how the cocoa butter crystallises, using temperature and movement to generate the correct crystals.
that being said I don't actually have one so I could be completely wrong
Ok no lamp saying that the chocolate is now in perfectly tempered state and ready to use 🙂 we need to manually test the temper 👍
Do we need to adjust the temperature occasionally to prevent overtempering?
For example ... if I start the machine in the morning, can I use the tempered chocolate all along the day without any intervention?
