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Re: Who here has experience with a tempering machine?

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Posted by Judy on February 17, 2009 at 12:30:28:

In Reply to: Re: Who here has experience with a tempering machine? posted by Clutch on February 16, 2009 at 23:22:06:

Yes, tempering with a thermometer when working a lot with chocolate is very tedious which is why the tempering machine is excellent. I happen to have a commercial tabletop one but the small one will do as well. The machine will come with instruction as well.
My machine tempers the chocoate in about 30 minutes and then i'm able to dip and mold. I was told by a professional that chocolate can only stay tempered for as long as an hour to an hour and a half so i keep an eye out on the clock and restart the tempering process after an hour. I know that it is right because when i tried to just finish with the chocolate without retempering, those last finished pieces developed a bloom.

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Comments:
: Yes, tempering with a thermometer when working a lot with chocolate is very tedious which is why the tempering machine is excellent. I happen to have a commercial tabletop one but the small one will do as well. The machine will come with instruction as well. 
My machine tempers the chocoate in about 30 minutes and then i'm able to dip and mold. I was told by a professional that chocolate can only stay tempered for as long as an hour to an hour and a half so i keep an eye out on the clock and restart the tempering process after an hour. I know that it is right because when i tried to just finish with the chocolate without retempering, those last finished pieces developed a bloom.


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