I have a question pertaining to tempering fresh chocolate from the refiner. What way do you think is most effective
1. hand table some chocolate beforehand and bar it up to use as seed for when the new batch comes out of refiner
2. Hand table some fresh chocolate and add it to the un- tempered melted chocolate hold in melter and working temps
I think I saw a post where Ben was taking about adding it straight to the machine untempered at the lowest temp but I'm not sure I understood properly. I ask this because I simply cannot afford a batch tempering kettle or continuous at the moment and importing to Colombia is very expensive, so I need to make good decisions with that I have. I read a while back a chocolate maker from Costa Rica would hold his fresh chocolate under an air conditioner to shock it and added agitation such as stirring and it would temper but I'm Not sure how possible that really is not to mention practical or reliable. If anyone has any ideas please share I would like to find the best solution.
updated by @mark4604: 06/24/16 02:37:47AM