Many also contain potassium sorbate as a preservative. I know that Mandelin doesn't use synthetic flavoring, and they will make itcustom for you without the preservative. I don't remember what the minimum quantity is for a custom batch without preservative. It may be way more than you want. They have a number of styles of paste and almond products. I like their blanched sliced almonds.It might be worth checking out.
Paul,
If adjusting the temp, and working with a larger volume doesn't remedy the situation, another thing to consider is moisture. Depending on the humidity of your working environment, frozen centers can collect condensation very quickly after removing them from the freezer. They can develop a thin layer of frost that can then melt into the warm chocolate, causing it to thicken and seize. Also, along with natural oils, freshly grated lemon zestcontains somemoisture. You can try using a drop or two of pure lemon oil instead of the zest.
I use Valrhona Ivoire, and it quite fluid. It's very hygroscopic though, and will absorb moisture from the air. I had anopen bag that Imisplaced, and when I found it and tried towork withthe remaining chocolate, it was very thick. You might want to temper a small batch without adding anything to it, and try dipping some room temp items, just to be sure it's not the chocolate that is the problem.
Donny,
I have a Mol d'art 6kg melter. They are made to melt slowly and evenly. Even though your chocolate had melted, the thermostat was probably still kicking on and off, and would have continued to raise the temp if given enough time. Like if you were going turn it on at night for the next morning.This gentle heating process allows the temps to reach a sort of equilibrium throughout the chocolate as it warms, allowing you to leave it completely unattended. Usually, when you're in production, you're busy with some other part of the process, so you're not just hovering over your melter, waiting for what feels like FOREVER. But, I know that when you just want to temper some freakin' chocolate RIGHT NOW, the wait is frustrating. If you turn the thermostat all the way up and stir frequently, you can probably speed the process along a little. I never take the temps on the dial literally. I determine the temp with my thermometer and when I have it where I want it, I move the dial slowly to find the point where the thermostat just wants to click on and off. I think this is what most people do, rather than trust the temp on the dial. You'll sort of get to know your machine after some practice. When you first add the seed, you can add a larger amount, but need to be careful to add progressively smaller amounts as the chocolate gets closer to the desired temp (Otherwise you'll be going on a very aggravating fishing expedition). I am suspicious of your thermometer. An accurate thermometer is your best friend. Get a decent digital instant read probe thermometer. I have a few made by Deltatrak. I have some complaints about the newer design, and the fact that a couple have fritzed out on me too soon considering the $30+ price, but I have found them to be very accurate and quick (They have a very thin sharp tip that is very sensitive). I'm sure you could find something decent for 1/2 that price even. Just make sure you check the calibration. Don't waste your money on an IF thermometer. IF's only tell you the surface temp. They will not tell you what temp even 1/4" below the surface is. In my experience, the only way to get a remotely accurate reading on a liquid with IF is to be stirring so vigorously that you arm falls off. They are useful for checking the temps of molds, containers, airbrushes/sprayers etc. after you warm them to make sure they're not too warm as to cause your chocolate to go out of temper when it comes into contact with them. Hope this helps.
Best wishes,
Giovanna
I brought this up with the landlord. He agreed to include a termination clause in the lease if the problem was not fixed to my satisfaction. When he sent me a copy of the lease agreementhowever, there was a time limit of 9 days on that. Yikes! I told him I could not agree to that. Not only do I think that is not nearly enough time todetermine if I can remedy the situation,I also would not begin investing a bunch of money updating the place until I knewthat I could. So I guess I'll keep on looking for now.
After finding what I had hoped would be a good location for my new shop, I haveserious reservations. The space was previously a hair salon formany years (they recently moved tothe larger space next door). My concern is the smell. There is a distinctsoapy/perfumy fragrance of hair care products that has not dissipated over the last month or two that it has been vacant. The cabinet mounted on the wall where the hair wash station wasseems to be the main culprit, however,I am concerned that even when the cabinet is removed, the smellhas alsopermeatedthe wood flooring, drywall, and hung ceiling tiles. The last thing I want to do is commit to a lease, only to find out that the ambiant odors render my product unsellable (I don't thinkextra-body shampoo infused ganache would be a big hit). Has anyonedealt with this kind ofstinky situationin their work space?
