a very simple or a very complicated question, please help.
Posted in: Tech Help, Tips, Tricks, & Techniques
Sorry Ozgur but I am not familiar with the Selmi, the main points to tempering are that the entre mass of chocolate needs to be thoroughly melted ( 45-50 degC) then cooled to 27 to encourage crystallisation of type V crystals then either seeded or agitated then warmed carefully to 32 degC to melt the unwanted type IV and III crystals which will also have started to form. The warmed chocolate is ready for use and should set rapidly on cooling to a shiny finish with no blemishes and a crisp snap when broken. You can use a tri-core meter to measure the quality of temper, these are a bit expensive though and if you have a good temperer and do it by the book you should be fine.Mould quality wont influence shelf life, a poor quality mould may make an unattractive bar to start with but it will stay that way for the duration of its normal shelf life if well tempered and stored. I guess the main thing to watch with mould is that they are really clean and polished, warming the moulds to allow the chocolate to flow into them without setting on contact is important to finish as well.Good LuckDK