About to give up!
Posted in: Tech Help, Tips, Tricks, & Techniques
David,I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at this point? Not sure, but is works. You can call them or ask at a show; they are very nice. Adding shavings is a good idea when you are seeding manually.For molding: that humidity can be killer. That said, do you bring your mold temperature up so you're not pouring warm chocolate into a cold mold. Do you wipe out your molds first with a cotton dish towel, maybe there are release marks? Do you have a fan to circulate the air above the molds once poured? Do you let the chocolate start to set up before refrigerating?As for the temperature of your workplace: I know there are two schools of thought. I've been taught to keep the temperature at 65 to 68. And I've been taught to keep the temperature at 74. Both have worked for me. When the room is warmer, into the cool room or fridge faster. Humidity? Lately I've been living in a sauna and the A/C can't keep up. We do our best. I have a dedicated unit in the cool room, but it's still a problem. We do our best.Hope this helps.