Forum Activity for @Matt C

To temper or not to temper

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi everyone,

I'm new to chocolate makingso forgive my ignorance on the subject. I'm trying to learn the sciencebehind tempering, beta crystal formation, temperatures, seed chocolate, etc.

I'm in the process of buying a continuous tempering machine but I've found a few sites that state you can avoid re-tempering chocolatesince most chocolateis alreadytempered and as long as you don't exceed 90 F and melt slowly you can maintainthe original temper.

I'm planning on doing quite a bit of molding and I am curious if this is a viable option with a temperature controlled melter.I assume it's not thiseasybut tempering machines are quite expensive so I thought I'd askbefore purchasing.

Thanksin advancefor any assistance/advice.

updated by @Matt C: 05/14/15 12:40:32PM

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello everyone,

Sorry if this has been covered before but I couldn't find the answer.

I'm currently looking to buy atempering machine for my startup. I live in SouthKorea and have access toSelmi,Gami, FBMbrand continuous tempering machines.

I need to change between white/dark/milk chocolates on a daily basis and prefer this process to be as conventient as possible. l'd alsoprefer to buy only 1 machineto save on costs. The COLOR EX model has caught my interest since its advertised with a removable screw for cleaning? I've contacted some other brands and they told me I'd have to clean the machine and flush it with cocoa butter to change from milk -> white, etc.

I'd like to know how easy it is to change chocolates with the COLOR EX model. How long does it take? is some chocolate wasted? What are the steps involved.

Any help would be appreciated, thank you

updated by @Matt C: 04/10/15 02:45:13PM