Chocolate Down Under
aging chocolate in temper
Hi, I am thinking of a crazy gravity...
9 years ago - Comments: 1
I didn't like the savage, I use it primarily as a melter. Other people had better success with tempering. I found the depositing too slow and I would constantly be watching the chocolate thicken while working. It works if you have someone who knows how to temper well and have outside hot and cold water circulation. It just took too long to temper and too long to work with with.
I can help with some relatively small volumes of cocoa beans.
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