Just in the process of finalizing the equipment I need to purchase. Right now, we are using a Chocovision Rev Delta to temper our chocolate. It works great, but is way too small, and we need something more automized.
We make "raw" chocolate and use a liquid sweetener. Again, works surprisingly well so far (both tempering by hand and tempering with the Delta), but would you know if the FBM Chocolab 2.1 would be able to "temper" chocolate that uses a liquid sweetener? How do the technologies differ between the Delta and the Chocolab for tempering?
Thanks so much for your help- it is much appreciated.
updated by @zimtly: 04/15/15 10:45:55PM