Getting the temper right with my Selmi?
@robyn-dochterman
08/01/10 12:06:13
23 posts
The info from Chocoa says it wants a high temp of 105-115F. Right now I have it about 109. Is that actually warm enough to melt out all the crystals?
I get nice snap and great shiny results in molds. But not when enrobing (either using the enrober or hand-dipping). Anyone have ideas why? Should I continue adjusting the temp, or should I think about possibly using a different kind of chocolate in it?
Any ideas or suggestions would be appreciated. Thank you!
updated by @robyn-dochterman: 04/12/15 12:24:16
@sebastian
08/01/10 17:38:54
754 posts
@robyn-dochterman
08/01/10 17:51:09
23 posts
@sebastian
08/02/10 04:28:43
754 posts
@melanie-boudar
08/03/10 01:34:41
104 posts
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