THANK you! You know what... someone had moved my paper with the schematic and when I put one of the replays init was wired wrong...A few blow circuits later and several phone calls...
ITS ALL BETTER....oh my gosh...I could have had white chocolate a long time ago if I hadn't lost the paper...but we have it now.
Thanks to everyone.
Yes, I have called. Even asked if they had a used one we could swap but they don't. I am going to call again this morning. It's been down for 6 weeks now I think. We will have plenty of toasted white chocolate for the fall now.
The only thing I didn't change was the temp probe, because the fan reacts. When I turn the temp down you can hear it click and the lights should go but they don't...Always something strange with the moody machines.
Thanks Ruth! I will keep you posted.
and today I replaced the board...the same thing. Fan comes on, lights stay on.
Anyone have thoughts?
Hello....
So we have a hilliards little dipper that we do our white chocolate in. Over the past month it has given us a more than generous amount of toasted chocolate thanks to the lights not responding to the temperature...The fan works when it should but the lights NEVER shut off and just over heat the bowl. So-
Replaced both relay switches in it per the manufacturer. Before we install an entire new board on this thing does anyone have any ideas what it may be?
waiting to make pink lemonade poodles...
Emily
I am not sure how this ended up in tasting notes, I apologize for that....I was on my phone.
Another update from Saturday....
So my husband goes in to work and it has melted the chocolate fine. It's nice and warm and the whole bowl is melted.
So from when I used it friday and turned it off because it was tempering horrible and then turning into sludge in the bowl, it melts over night to it's right set temperature.
Any thoughts on that? Why it can't cycle and temper but can seem to keep the heat? Could the heater fan be working intermittently? Or maybe the combination of the fan not working and the block not keeping heat...
Today we have a friend who is a mechanical engineer coming to look at it, because maybe someone else's eyes can see what we can't...
I might try to make it come to temper if I have time...or I might put it back on the sidewalk again with the free sign.
****UPDATE*****
news flash...what ever you want to call it...
It was working after I cleaned the fan that goes to the heater. I kept heat all night last night and it was all melted this morning. To a lovely 112 degrees. (dial is set at 115) So I load several lbs of chocolate in and run it, turn it down, turn it back up...and the chocolate looks hideous. I got it to temper enough chocolate for me to line 4 molds and cap two of them and then it was not staying melted on the baffle, and it was creeping up the corner like no tomorrow...WT#....So I put it on the corner with a free sign attached to it.
The heater block wasn't hot. (the block on the baffle, yes the bowl was moving.) So while stressing over this and dealing with a PITA salesman about packaging I turned it off and set it to 115 again. It sat like that for a good hour. Chocolate in front bowl turned to a thick sludge. The heater was working because the back of the machine was hot as usual. I am thinking it's the blower on the heater....but that doesn't explain the block not working, and I know the block wasn't working by sight and by the fact it was cold, the chocolate all over the baffle was setting.
So, yeah, I mopped the floor and filled the case, and I am home now eating a steak dinner. I don't know what else to do...
I suppose get a fan from Hilliards. I am unsure of why the block was cold. All connections inside have been double checked for tightness and such. I suppose several hundred dollars in parts is better than several thousand in a new machine but this is getting old fast and the bunnies cannot make themselves....
Any thoughts on todays debacle-ness...
( mine are get a good bottle of wine )
Greetings all...So we have a 240 hilliards temperer...
2 weeks ago it started not being melted in the bottom of the bowl in the mornings when I would go in. (I leave it set around 110 degrees over night) So then...it took about 4 days and one day I walked in and it was all solid, in the front of the bowl, in the back of the bowl it was barely warm. It was set at 110/115 and registering around 85 in the back bowl)
So we have changed the thermal cut out twice, we changed the temperature probe, we changed the board. We in turn changed the relay 2 times with that...today I got yet another thermal cutout. Put it in and nothing...I set it at 110 and it cannot get itself over the high 80's...BUT....if I take the two wires off the thermal cut out and connect them...I can get the heater to kick on and work.
However today... I had for me what is a small amount in the front of the bowl, it was below the heater block. The room temp was about 68 and when I got it down to 83 and back up to 87 it looked horrible, it was way too thick. I tested it on a spoon and all I had to do was cap molds so I used it but I don't think it would have passed for molding.
So I have stumped the folks at Hilliards and tomorrow I am going to clean the blower that forces the heater air thru the cabinet to see if that is the issue...they are sending us new wires for the thermal cut out as well...
Does anyone have any thoughts on this....tomorrow when I pick up the can of air I am also picking up and air horn to sound it when I get this thing fixed... keep an ear out...
Helloooo...
So I am insearch of a creamy dreamy vanilla butter cream recipe, I cannot find one anywhere. Surely this has to be an easy recipe but I have tried 2 so far...one was greasy, the other was too gritty from sugar. I am looking one that is not too sweet but very creamy buttery...
anyone want to share with me? I would like to try one tomorrow...
Thanks. A bunch!!!
Thank you! The colors weren't muddy, the paint was not adhereing to the chocolate at all. I sprayed two shades of red very lightly and then a tiny bit of black and got bloomed chocolate from it, which I am guessing is because the butter was not in temper....
I try to be very subtle about layering the colors...but I love the idea of a color wheel so I think I will get one
Weeeelllll..... No I was I guess not tempering the cocoa butter....I have it divided into the badger bottles so I can quick change the colors. When I heat it I put the jars I am going to use in a small pan of water on the stove. ( not up to the lid, no water contact there) and I bring the water to a boil...shake it well and then it cools down a bit while I set the compressor up. So today my hubby used the thing and turns out just fine for him, but he was using only 2 colors. When I spray the lips I use 3 reds and a black... Do I have to let each color dry/set before spraying the next? What else am I doing wrong with this stuff and how can I actually temper the paint?
SO glad you all took the time to reply! Thanks!!!!
Greetings...
Can anyone post some suggestions or information on airbrushing with cocoa butter? I have a bunch of colors from Tomric. I have the badger 250, and the iwata all ready to go. We have used it a couple of times
Our 4 trays of orange and yellow for pumpkin came out fine. I had 4 trays of lips sprayed and only 1 tray came out all shiny and pretty, the other 3.... all bloomish and ugly ugly ugly....
I have been trying to research this online and haven't really found very much information so I thought I would try here.
I looked under an old forum about questions for Norman Love and there were alot of questions regarding this that were not answered....so we are hoping to try this again tomorrow
Giving up is not an option. I will rule the cocoa butter!
Thank you so much for replying Ruth! I will give this a huge try tomorrow since we are there all day cooking.
Last night we heated it to 100 then brought it back to 88... that was when we still got a tiny bit of grainy look to it. Not the bloom like we got from day 1 though. We almost had it last night. However, I hadn't added any lump to the back bowl so I will do that.
So apreciative of the response. Thanks again!
Greetings~ So my husband and I have started working in the kitchen of our new chocolate shop. We've made some wonderful ganaches and toffees and wild marshmallows. However we have an entire rack of polycarbonate molds we are dying to use and the temperer is not working with us. We fired it up added the chocolate on the first day it was too hot we had realized. So I went back and read the manual and about the chocolate and the settings one more time. Day two, I made tiny frogs, they came out of the mold shiny and fine, I left them on the table and came back later and they had a few spots on them. The shop was air conditioned so that couldn't have been it? So we did the test on the back of the spoon after setting the temperer one more time... Spotty once it had set.
I am using dark chocolate, in a hilliards 80 lb temperer. Should I have to take the chocolate out since it was heated too high on day one? It was heated to 115. I didn't think I needed to take it all out, it was not burned. And how do I get this down? I am getting frustrated, I do have a separate thermometer so I know the temperer is keeping the right temp...It must be something I am doing. Any suggestions???
Also~ the molds... Do they need to be coated with cocoa butter or treated in some way before we use them to mold? I did read warming them would be beneficial, do you all do that? I am asking this because I am having a little trouble getting them out of the molds, but of course it was the chocolate described about so I am sure that is the issue...
Any thoughts or suggestions would so appreciated....( more than you know )
What about coconut oil? I make a nice vegan filing with it and fondant and coconut...you can make it as firm or as creamy as you want and the oil is mostly tasteless...just a thought.
