Most effective way to temper fresh chocolate?
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you peter but this problem has been solved!
updated by @mark4604: 07/23/16 12:41:17PM
Thanks for your input and yes I'm aware tempering fresh is the same as melted. What I was trying to ask is if their is a more efficient process to temper fresh chocolate ( just out of refiner) My process well I guess I'm not sure what you mean it was more of a hypothetical question because I have not yet put any process into motion. My batch size will be around 25 kilos. Since I don't have the funds to buy a batch kettle etc that would auto temper my chocolate for me I will have to either hand table and pre mold some bars and use them as seed or table some fresh liquid chocolate and add it to the other fresh chocolate just out of the refiner and add to a holding tank. what I really wanted to know was if there was a more efficient process or logistically was there any advantage to one verses the other or even maybe another idea that I not aware of at the present moment. thanks for your input every little bit helps.
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.
Off subject I just found this design on a brasilian mercado libre site thought some people might like it or might want to make one.Picador de Barras de Chocolate - Lojas Black Apron
Thanks Sebastian, that's a really good idea i will look into that, ii was watching a video last night on you tube and I someone from using a pneumatic pump or something for loading molds have you ever heard of anything like this? I will include the video. thanks for your feedback.
hey everyone my name is mark Anthony I'm located in Bogota Colombia and I am getting ready to open a boutique size bean to bar chocolate business but I have a few questions and I was wondering if I could get some opinions.
1. I need a tempering wheel or at least I prefer one because I am going to be filling bar molds and I would rather not ladle every mold. So I was wondering if anyone has bought any of the tempering machines from albibabaexress, I think there called known tempering machines which I believe is just an off brand? I have a very stretched budget for a tempering wheel, So I guess I have to frugal. Can anyone recommend another brand which has good prices? Also I have seen the warmers/tempers with no wheel and a lot more capacity for a much better price and not from china but they have no wheel and that's very important for me. Does anyone make wheel attachments or does that not exist?
I'm looking into buying a 20L wet grinder from Sri Lakshmi and I have seen a few users post positive things about them as well as there prices but I cannot get them to give me a quote on shipping. They give me a item price but never answer about the shipping. Is there anyone out there who has made purchases from them and could give me an idea of what is the best method of communication? I feel a little nervous sending money when I can't even get them to answer a question.