Hello everyone!
My little chocolate shop has been open for about 4 months now, and all of a sudden, I'm having tempering issues. (Of course it has to happen with 5 custom orders due in the next few days! Ugh!)
So, a little background. I'm using 2 Chocovision Revolation 3210s, and Noel chocolate (55% and 72%). The machine with the 72% has the new 'holey baffle' in it.
At the time of the difficulties, the kitchen was 64 degrees Fahrenheit, and humidity was 51%.
The 55% came into temper first, and the first test was horrible. All white and dusty, as if it wasn't in temper at all. Second test was the same, and the third. So...I hit the reset button on that one and moved on to the 72%. Exactly the same thing happened.
I'm assuming since the same situation happened to both machines, it was a environmental thing, rather than a machine malfunction.
Is 51% humidity too much? Is my room too cold? I don't know what I'm doing wrong, and this hasn't happened to me since I opened...
Thank you in advance for your help!
updated by @jasmine-mead: 05/04/15 10:55:56