Having trouble tempering on a new Chocovision X3210

Geetha Panchapakesan
@geetha-panchapakesan
09/19/11 11:51:33
15 posts

I am using a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly tempered. I started with about 4 lbs of chocolate (and believe I followed instructions to the T).

The first batch came out better than the rest, although there were some streaks. I used the same chocolate, and left it rotatingat the "tempered" temperature before I could free up my molds to make another batch and then another. The second batch was the worst - very streaky - almost looked like bloom. The third batch had sugar bloom on it but looked better than the second.

Not sure what I could have done wrong. They wouldn't harden right away (temperature of the room was probably about 70 degrees) so I did put them in the fridge briefly - a few minutes - to harden.

I read varying accounts about the difficulty of tempering - some people say, once you have the technique down, even hand-tempering is a snap. Some people say it's such a delicate process that you my never get it right.

Any thoughts on basic mistakes I may be making?

Thanks much!

Geetha


updated by @geetha-panchapakesan: 05/07/15 07:46:56
JOE CREVINO
@joe-crevino
09/20/11 17:14:37
6 posts

Check out the temp probe on the baffle. Make sure it is ALWAYS in chocolate.

joe crevino

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