I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.
I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The chocolate is 70% Ghana, I select the dark chocolate mode and have played around with bringing up the melting point to see if it helps. So far I've brought it to 50C and then used the second temper mode and brought it down to 31. I have also tried bringing it down to 30, and 29. I have brought it down to 28 before but with a melting point of 45.
The results I have been getting are shiny but not a hard enough snap and soft when bitten into.
It appears tempered, but the snap is too soft. I am thinking of trying a higher melting point to see if that is the problem?
Any comments or advice is greatly appreciated!
updated by @kyle-wilson: 04/10/15 10:50:46PM