Hi Forum Friends,
I have two tempering questions:
1) Is cacao butter just as effective as chocolate for seed? I have used both and I can't see a difference. But one may be better than another? The cacao butter is at room temp which is approx 74F. I grind it into shavings with a cheese grinder and add about 2% of the total mass.
2) I was reading the instruction manual online for the Revolation V I just ordered (through Clay). I noted that it said to add seed at the high point of the melting cycle, 115 F in my case. This is quite different from how I have been tempering by hand where I add the seed at 95F and then cool to 90F. After reading the instructions, I now wonder if I should add the seed at 115F and then cool to 90F and check for temper?
The way I currently temper is I have a stainless mixing bowl that I cool by having a fan blow on it to cool it. I bring the mixture up to 115F, then place the bowl in front of the fan, and let cool to 95F at which point I add seed and let cool to 90F while stirring. I get a good snap, the bars hold temper. I would like more shine to my chocolate, and I hope to get that with the Rev V.
In thanking you in advance,
Mack
updated by @mack-ransom: 04/10/15 02:50:42