Hello folks,
Any idea how to keep the chocolate in temper. I make one mould, and it gets too thick for a 2nd one, so I will need to heat it carefully each time, and stir like a maniac.
Heard you can buy a chocolate melter and putting the tempered chocolate in it to maintain at working temperature. Seems like a good idea. Any (inexpensive) melters you would recommend? I don't need a huge melter. I'm based in Europe...
Thank you!
I use the Mol d'Art 6 Kg melter just for that purpose and it works great for me. They also make a 3Kg melter. I have no affiliation with the company.
http://www.moldart.be/en/producten/chocolate-machinery/chocolate-melters/
Check out Chocovisions tempering machines, varied sizes and not overly expensive. Sounds like you might be over seeding your chocolate?
Hi there check out the Swiss chocolate melter. It's Swiss but not that expensive I think
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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.
