Forum Activity for @Robert Quilter

Chocovision X3210 or Delta good for Bean to Bar?

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

Hi Clay

Thank you for going intosuch detail, very interesting and broadens my knowledge, will probably have to read it a few times to get it to sink in!

Can I ask about the Chocovision X3210 and Delta machines. I asked Duffy (UK)concerningtempering in his early days before he got his Selmi machineand he said that due to the fans on the machine not being effective enough he would take a ladle out and cool on a marble slab and then re-introduce it back into the batch. I'm not sure which machine he was using but think it may have be an earlier Chocovision.

How do the X3210 and Deltacompare now and can you or someone clarify how these machines arebest used aroundchocolate that has never been tempered before. Maybe I just haven't got my head around it yet but watching the videos on these machines and seeing all examples using seed behind the baffle leave me a little confused. Are you able to add the chocolate, maybe even pre melted and then take the machine through a program that brings the chocolate down to 26c and then back up to 32c?

The continuous temper feature of these machines is clearly the big selling point and one I think I really need, just want to understand the physical process before getting one.

Thanks Rob

Chocovision X3210 or Delta good for Bean to Bar?

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

Hi Felipe

Thanks for your input!

I am also looking at a melter now, an 8kgKeychoc machine which I have seen used before. I was also looking at using the technique that Brad Churchill uses which does not require the need for seed: http://www.thechocolatelife.com/forum/topics/tempering-untempered-chocolate?commentId=1978963%3AComment%3A42084

I have currently been tempering either on a marble slab or separating the melted chocolate, with the one bowl going into the freezer to bring it down to the required temperature and re-introducing it back.

Can I ask, how does the larger Selmi Tempering machines work on the principle of not having seed to use. That's some way off butI would like to know at some point there is a machine that does it for you.

Regards

Rob

Chocovision X3210 or Delta good for Bean to Bar?

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

Hi Felipe

I am looking at the chocovision machines you were looking at. I like you do not have any seed due to carrying out the whole bean to bar process. Did you come to any conclusions about which is the better machine at this level.

Rob

Bean to bar chocolate makers

Posted in: Tasting Notes

Does anyone know what Hotel Chocolate come under, British or American ? Or? Rob