How does a tempering machine work (Pomati)?
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you! I started with only two temperatures but since I wasn't satisfied with the result (after trying several different combinations of temperatures) I thought that mayby I had to make it in three steps like when tempering by hand.Now I know that I should use only two temperatures so I will keep on testing with that. I always get the moduled chocolates to look nice but I'm having trouble to get them out of the modulds (I suppose the chocolate doesn't shrink as supposed). Thank's a lot for your help. I appreciate it!