I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the microwave method and the chocolatee still seems to melt very fast when I pick it up. And it seems to be dull as well. Would these problems have anything to do with the chocolate I am using callebaut? Or is my tempering technique wrong ?
updated by @bryan: 04/09/15 20:11:32
Finished tempering question
It sounds like tempering. Your chocolate can come out of temper as it sets if the room is not cold enough or is too cold.
Could you reply with the temperatures you are using? i.e. melt the chcocolate to xxx, add seed, cool to xx degrees, the room is xx degrees.
You could also add air movement.
Reading the little dipper manual would be helpful. discussions/1-1000/90-LITTLEDIPPERanalog.pdf
yes, I realize you are using a minirev. There is a lot of very valuable information about chocolate quality in general you can glean from the little dipper instructions.
Thanks,
Larry
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