2 hours ago, cc.canuck said:Just had a disastrous attempt at tempering with it using the seeding method. My initial hope was that I could temper chocolate, dump it in the melter, and it would stay at a useable state long enough for me to get done all the things I need to get done. Really unsure how to incorporate it now...
How long are you trying to keep the chocolate in your melter in temper? I usually keep mine going for around 6 hours. Now during that time I am making adjustments to my chocolate… increasing the heat, stirring, adding, warmer untempered chocolate — like many things, it takes practice but you should be able to get a feel for what your chocolate needs in order to stay in temper. Might be able to keep it in temper longer but it hasn’t been necessary for my workflow. And now I have switched to melter plus EZTemper and am trying some different techniques to figure out what works best for me.
It will be nice when we can get together again for an eGullet chocolate & confections workshop; it is so much easier to ask questions and learn thru an in-person event.
