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Jim D.

Jim D.

2 hours ago, curls said:

Jim I am puzzled by your post. Do you mean to say that you wouldn’t use a melter to melt your chocolate overnight? I use my melters to melt my chocolate and then I use them to hold tempered chocolate for a day of bonbon making. 

 

I should have qualified my statement by saying that I don't use my melter for overnight melting, not that it could not be done.  I am a new user of the Mol d'Art and so far haven't found its temp controls very accurate (other users have said the same, maybe it's just the one I received).  I probably wouldn't use the melter to melt (as un-obvious as that sounds) for one simple reason:  As I have described my process previously, I use a Chocovision Delta to temper the chocolate and have found its thermostat to be very accurate. I haven't had a lot of success emptying the melter into the Delta bowl without making a mess.  I use the Mol d'Art for dumping molds (as, obviously, the round Delta bowl makes that impossible, or at least messy beyond what even I can put up with).  I can keep the melter at a temp of 95F or above, so that it contains untempered chocolate, ready to be added to the Delta whenever overtempering starts.   With the Mol d'Art (so I gather from others), the user controls overtempering by turning up the thermostat for a while, then lowering it (or keeping some untempered chocolate ready from another source).  With the procedure of adding untempered chocolate at 95F or above to the Delta bowl, it takes a very short period of time (a minute or two) for the temp to come back down to working temp, and at that point the chocolate is noticeably more fluid.  A final reason why I don't use the melter for filling shells is that it would be difficult to ladle chocolate into the last molds when the chocolate level is low, whereas the Delta bowl provides a smaller, deeper area so the chocolate level remains higher longer.  I try to use as little chocolate as possible for a batch so as to reduce melting time.  We don't all have the luxury of having a Selmi at our disposal (ahem, @pastrygirl).  I really think it all comes down to what each person finds most convenient and efficient.

Jim D.

Jim D.

2 hours ago, curls said:

Jim I am puzzled by your post. Do you mean to say that you wouldn’t use a melter to melt your chocolate overnight? I use my melters to melt my chocolate and then I use them to hold tempered chocolate for a day of bonbon making. 

 

I should have qualified my statement by saying that I don't use my melter for overnight melting, not that it could not be done.  I am a new user of the Mol d'Art and so far haven't found its temp controls very accurate (other users have said the same, maybe it's just the one I received).  I probably wouldn't use the melter to melt (as un-obvious as that sounds) for one simple reason:  As I have described my process previously, I use a Chocovision Delta to temper the chocolate and have found its thermostat to be very accurate. I haven't had a lot of success emptying the melter into the Delta bowl without making a mess.  I use the Mol d'Art for dumping molds (as, obviously, the round Delta bowl makes that impossible, or at least messy beyond what even I can put up with).  I can keep the melter at a temp of 95F or above, so that it contains untempered chocolate, ready to be added to the Delta whenever overtempering starts.   With the Mol d'Art (so I gather from others), the user controls overtempering by turning up the thermostat for a while, then lowering it (or keeping some untempered chocolate ready from another source).  With the procedure of adding untempered chocolate at 95F or above to the Delta bowl, it takes a very short period of time (a minute or two) for the temp to come back down to working temp, and at that point it is noticeably more fluid.  A final reason why I don't use the melter for filling shells is that it would be difficult to ladle chocolate into the last molds when the chocolate level is low, whereas the Delta bowl provides a smaller, deeper area so the chocolate level remains higher longer.  I try to use as little chocolate as possible for a batch so as to reduce melting time.  We don't all have the luxury of having a Selmi at our disposal (ahem, @pastrygirl).  I really think it all comes down to what each person finds most convenient and efficient.

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