Hello :)
We are a small handmade raw chocolate business ( www.liefje.com.au )in Melbourne Australia,looking to transition from tank melting and stone-top tempering by hand to fully automated or semi-automated tempering.
We make slim 55gram bars of couverture raw chocolate in polycarbonate moulds. On the tempering front the 'raw' part just means we need to remain under 42 degrees celsius at all times, which is probably just a matter of setting the temperature on any device (?).
Looking through past forums we found Clay's detailed advice to Stu Jordan which led us to the Selmi One as an option. The capacity is small at 10kg, but it appears we could temper 3 batches in one day, which would be ample and the built in volumetric dispenser and vibrating table would be ideal.
The challenge for us is that we're making bars with nut chips and cacao nibs mixed into the chocolate itself (think Toblerone-style but beautiful ingredients). Is there a tempering machine that can accommodate 'bits'?
We're baby artisans finding we need to increase capacity to meet demand. Any/all advice would be very welcome.
Thank you,
Nikki.
updated by @nikki-hillier: 04/12/15 17:51:36