Chocovision vs. Melter
i just bought a chocovision x and while i'm glad to have it stirring for me and controlling everything, i'm confident that if and when it breaks, i can get the job done by hand. the way i see it is that you have a lot to gain by doing both--getting the machine AND learning by hand (plus, you can learn by hand while the machine is working for you good luck!
Ladies and Gentlemen,
I'm looking at taking my hobby into (God willing :) a retail point of sale...just for the kitchen :) My question is this. I have a Chocovision Rev 2..which clearly will not make enough chocolate at 1 lb. each time. I'm contemplating going to the larger model ($1,600) but have heard through the grapevine, that you can temper chocolate using a microwave and melting it to about 118, pouring that mass into the warmer, and then adding seed chocolate as it cools, and when the entire mass gets to 90 degrees (stirring your little arms off along the way) that it should all be in temper and good to go. Is this true? Can you achieve professional results using a microwave & melther in this manner with say 6 lbs (4 melted, 2 seed)?....or should I just buck up and get the $1,600 Chocovision (and I'm going to need the melter regardless). Advice much appreciated.
updated by @amber-b: 04/13/15 04:58:39
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.