Fridge temperature control
Posted in: Tasting Notes
Greatly appreciated. It's all a bit new to me at this stage, but I'm gradually getting there - thanks largely to people like yourself. Thanks again.
Greatly appreciated. It's all a bit new to me at this stage, but I'm gradually getting there - thanks largely to people like yourself. Thanks again.
Thanks for the reply, it is greatly appreciated. In response to your reply, I can definitely keep the room I'm working in between 17-19 degrees with our homes heating system - thankfully. I've done two chocolate courses and both used different methods for setting the chocolate. One was at the method I've been using which is to have a cabinet/fridge set at 20-22C, with milk taking 24 hours and dark 12 hours to set. The other school used a blast chilling method which required the chocolate to be placed in a fridge set at 3-4C and removed once set and placed at room temperature to settle. I guess my question then is, why wouldn't this method be adopted by the mainstream, as it clearly allows for more production?
Also, what's the approximate temperature of your room once you take your chocolates from the fridge? Or does it change?
Any help is greatly appreciated.
Hi guys, I've been using a Kitchener wine fridge to set my chocolate over the summer months and it's worked great. Although the room can get up to 28Celsius (82Farheneit), the fridge has been keeping itself at the desired 20C (68F). However, now that it's winter (I'm in Australia), the temperatures are beginning to drop. My Kitchener wine fridge does not have a heating element to it, so it is now simply adopting the temperature of the room, which isn't getting above 15C (59F).
Can any one see that there would be a problem with the temperature of the fridge not reaching the desired 20C? Obviously there is no humidity to worry about, but once we really get into winter the room will get into the 5C (41F) and below territory.
Any help is greatly appreciated.
Clayton
Thanks Solis, I'll be talking to them over the next 48 hours. All the best.
Will do Brian, just finalising an outline of what I require and then I'll send it over to you. Thanks for the interest. Speak soon. Clayton
Greatly appreciated cheebs. Thanks for the heads up.
Hey guys, I'm pretty new to the chocolate caper and was wondering if anyone has any experience/knowledge regarding where is the best place to get customised molds made? I'm located in Australia but am more than happy to use a provider in the US or Europe.
Any help is greatly appreciated.