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Posted in: Opinion
Andy,Having read your replies to Amber, you have good insight into this chocolate working business. I teach chocolate and candy making to professionals. I would like to give my thoughts on tempering in the microwave. I have done it for up to about 7-8 pounds at a time. It worked really well. I do it in small bursts, 30-45 seconds at a time on high power, stirring frequently and taking it's temp. When it starts to get close to the correct temp. I then use 1/2 power on the microwave. I can bring about 5 lbs of chopped 58% to 119d/f in about 7-8 minutes. I prefer tabling it to seeding it.A proofing oven sounds great except that most of them require water or the element will eventually burn out.Take care,Gordon