Hello all and looking for a little advice on molding chocolate liquor. I recently purchased a 50 lbs. Savage Brothers melter-tempering machine. After running it, trying to learn how to use it. I was wondering if using 100%, ground (25 micons) liquor would need different temperature settings than I am used to with dark chocolate on the small chocovision tempering machine. The factory settings are melt to 110 F, drop to 82 F and rise to 88 F. I first used 115, 82, 88 and 110, 82, 88 and another at 110, 85.5 to 88.
When it cools down, I use a temperature gun and the top of chocolate is 2 degrees lower than the reading on the panel but evens out as it goes back up with the gun and the reading on the panel. It is thicker than I am used to working with and twice as seized as globs of chocolate built up around the agitators. The first time I thought maybe a little water was hidden after I washed, dried, and heat gun dried it, after it arrived. Cleaned it out again, dried and let sit over night and heat gun dried again. It did the same thing after it was sitting in temper for a couple of hours. The temperature on the panel said 87.8 but there were other globs of chocolate around the agitators. I remelted and seems just fine. When I molded a few test runs, a little thick, some globbing at the outlet. Not easy to work with and need to figure out how to use the machine efficiently. I will call the technicians at Savage Brothers again on Monday but wondered if any of you had any thoughts.
I am now melting a full tank and thank you in advance. I really appreciate it.
updated by @thomas-forbes: 04/12/15 12:28:09AM