Re-tempering in Chocovision Delta machine?
Posted in: Tech Help, Tips, Tricks, & Techniques
I re-temper chocolate in my Delta on a regular basis. Beginning with the end of the previous tempering/working batch, I always spread my left over chocolate on a 1/2 sheet pan and pop it in my cooling cabiinet (re-purposed TRUE beverage cooler with a new thermostat set to 55F) for about 20 min so that my left overs have a good temper. When it comes time to re-use. I melt the chocolate out to a pretty high temp (116-118F for 72% choc) to be sure to melt ou the crystals completely. Then I always use fresh chocolate for the seed. I general;ly use the "extended temper" setting because I'm working with the batch long enough that it will over-crystalize and thicken if I try to just keep going at 88.5 F or so. I also raise the heat a bit as I go when the chocolate starts to thicken - up to as high as 90F. Keep in mind that environmental factors such as humidity and room temp can have a big effect on the chocolate.
Hope this helps,