F/S Selmi Chocolate Equipment
Posted in: Classifieds
Hey! If this is still available, I'm interested. I live a few hours north of you. Email me at isaacekblad at gmail.com
I'm having the same problem with my chocovision rev 2. I can temper fine by hand, but with this machine I've only done it right once or twice. I bring it up to around 115, down to around 81, then back up to 90. Can't get it to work. Also noticed that when I test the temperature of the chocolate with my thermometer, it differs from what the screen on the machine says...
Would you by any chance be interested in selling your Hilliard little dipper machine?
I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few of the them had white specks on the outside/inside (mold?), were hollow or looked like they had been eaten by something, or were cut in half. There were also a handful of pea sized, shrunken beans and a few that looked like they had germinated. I'm just curious if this is common when buying beans in bulk. I added a picture below. Also, I apologize if I posted this in the wrong place. I did a search but didn't find a recent/related thread. I'm new here (and new to chocolate making). Thanks!